Eye fillet is very lean and very tender, it’s impressive when roasted as a whole piece, and brilliant when sliced into thick fillet steaks and pan-fried or char-grilled. We’ve teamed it with a flavoursome Sriracha butter that melts beautifully over the cooked fillet or steaks making a luscious sauce.

Beef Eye Fillet

Preparing and cooking fillet steaks

1. Have the fillet at room temperature and blot it dry with kitchen paper.
2. Slice the fillet into steaks, at least 2cm but ideally 3.5cm thick.
3. Massage a herb rub into the steaks (try dried rosemary and oregano) and then brush them with a little olive oil and season with sea salt flakes. This gives the steaks a lovely seasoned crust.
4. Preheat a pan to hot before putting the steaks in the pan. Don’t be tempted to put them in too early - they won’t get a lovely brown crust if your do.
5. When the steaks hit the pan, reduce the heat to medium.
6. Cook the steaks on one side until moisture begins to bead on top, then turn and cook the other side. Turn the steaks once only!
7. It’s important to let the steaks rest after cooking. Place them on a clean plate and cover loosely with foil for 2-3 minutes before serving.

Roasting a whole beef fillet

1. Preheat oven to 200°C.
2. Snip the silver skin with scissors; tuck the skin of the beef under the fillet. Tie at 5cm intervals.
3. Rub the fillet with oil and season generously.
4. Brown the beef well on all sides. Roast for 15 mins per 500g for medium rare or 20 mins for medium.
5. Rest the beef for 15-20 mins before slicing.

Sriracha Butter

Sriracha is a spicy Thai sauce made from sun-dried red chillies, garlic, vinegar, sugar and salt, Sriracha is addictive. It has a hot and tangy flavour with an edge of sweetness. It’s often served as a condiment in Asian restaurants.

Method

1. Stir about 3 teaspoons of Sriracha (or more to taste) and 2 finely chopped spring onions into 120g softened butter.
2. Add some chopped fresh mint or basil to even out the fiery taste.
3. Dollop the butter over the rested fillet or steaks to serve.

If you don’t have Sriracha or if you have a mild pallet replace it with Thai sweet chilli sauce.