Eye fillet is very lean and tender, it’s impressive when roasted as a whole piece, and brilliant when sliced into thick fillet steaks and pan-fried or char-grilled. Here is your one stop shop on all things eye fillet. We hope you learn something and enjoy cooking our Beef Eye Fillet!
Take A Look At Where Our Butcher Eye Fillets come from!
With a commitment to ethically sourced meat and fair partnerships with our suppliers, you can trust that every bite is not only delicious but also responsibly sourced.
Watch a Master at work
Cooking a whole beef eye fillet can feel overwhelming, but don’t worry! Watch how our expert chef breaks down the steps to create a mouthwatering eye fillet that’s sure to impress.
Get ready to elevate your cooking game and wow your guests with a restaurant-quality dish made right at home!
🔪 How to Cut and Cook Beef Eye Fillet
1. Remove Thin Membrane: Using a sharp knife, carefully trim off any excess fat or silver skin, known as 'the chain' (the thin, tough layer) from the fillet. This will ensure a tender, more enjoyable bite when cooked.
2. Fold Ends and Tie Beef: Fold ends of Eye Fillet and tie together with string. Continue to tie string across the fillet at whatever thickness you desire for your cuts to be.
3. Season: Season with salt and pepper for a delicious taste. If you want now is also the time to rub in extra seasoning like herbs.
4. Sear in Pan: Add Olive Oil to a heated deep frypan and sear the beef for 2 minutes. Turn over and sear for another two minutes. Keep turning until seared.
5. Cook in Oven: Place on a rack and cook in the overn for 15 mins for medium rare.
6. Rest and Chop: Rest for 5-10 minutes, the undo the string and slice up your delicious eye fillet. Enjoy with any meal or by itself!
🍽️ Beef Eye Fillet Recipe Inspiration
