How to Cook a Beef Eye Fillet
Preparing and cooking eye fillet steaks
- Have the fillet at room temperature and blot it dry with kitchen paper.
- Slice the fillet into steaks, at least 2cm but ideally 3.5cm thick.
- 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.
- 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.
- When the steaks hit the pan, reduce the heat to medium.
- 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!
- 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 eye fillet
- Preheat oven to 200°C.
- Snip the silver skin with scissors; tuck the skin of the beef under the fillet. Tie at 5cm intervals.
- Rub the fillet with oil and season generously.
- Brown the beef well on all sides. Roast for 15 mins per 500g for medium rare or 20 mins for medium.
- Rest the beef for 15-20 mins before slicing.