When it comes to local, New Zealand produce, Amber sure is a pro. The best place to rest a steak is on something like a cooling rack in a warm place loosely covered with foil. 3. - In winter I cook them in a heavy cast iron pan on the oven. Using individual pieces of kitchen twine, tie the joint firmly at 4-5 cm intervals, spaced evenly between each truss. When you’re ready to start cooking, heat the frying pan on high until it is hot. When moisture starts to appear on one side, flip your fillet over to the other side. - I prefer medium rare especially with eye fillet. 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. Place the beef on a narrow sided baking tray and place in the oven. Season the steak liberally with salt and freshly ground black pepper and drizzle over a little oil. Snip the silver skin with scissors; tuck the … My Food Bag © Copyright 2020. The best way to cook – is always seal it on a hot pan and put it in the oven, this recipe is complemented by delicious prosciutto from Italy and an amazing horseradish sauce. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Is beef eye fillet tender? Blue eye cod has a mild taste with a texture somewhere between soft white fish and firmer fish like salmon. If you’re cooking a few steaks leave space between them. Take the jam and cover the entire roast ensuring you have a nice even layer. 2) Take your steak out of the fridge about half an hour before it is needed. The most tender steak you can buy, it has a mild flavour, with little fat, so can dry out if cooked past medium. Basting it with butter produces a crispy caramelised crust on the outside of the … 1) Don’t forget to rest your steak. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. https://www.iga.com.au/recipes/eye-fillet-with-herb-garlic-butter-sauce Rest for at least half the amount of cook time. We’ve teamed it with a flavoursome Sriracha butter that melts beautifully over the cooked fillet or steaks making a luscious sauce. Pat with paper towels, making sure the outside of the meat is as dry as possible before frying. As a consequence, fillet is expensive to buy, especially in portions. Here are her top tips for making the most of your beef eye fillet. Immediately turn the heat down to 180C. take them out of the fridge approximately 1 hour before cooking), as this will ensure an optimum internal steak temperature after cooking. How do you cook a fillet of beef? Good source of iron. What is the best way to cook scotch fillet steak? Method . Add cut vegetables, such as carrots, potatoes, onions and cabbage, to create a one-dish meal brimming with flavor. The outside of the meat should be browned and crisp. The outside of the meat should be browned and crisp. Add your fillets to the frying pan and cook one side at a time. We’ve been feeding people and enriching lives around the globe for more than 70 years. Delicious! And guess what? It is also highly versatile – you can roast it whole, slice it into thin steaks or wrap it in bacon to create a world-class fillet mignon. You don’t need to be a chef to cook it to perfection! Also known as fillet or tenderloin steak . Eye fillet/beef tenderloin is cut from the loin. When cooking steaks, the heat causes the fibres in the meat to clench up. You’ve bought a tender, succulent beef eye fillet – one of the best quality, premium cuts around. How long should I cook eye fillet? Snip the silver skin with scissors; tuck the skin of the beef under the fillet. Once the oil is hot, place the steaks in the pan – if the eye fillet steaks don’t sizzle, the pan is too cold! The rib-eye, sometimes known as scotch fillet or entrecôte, is one of the most popular steaks in the world.It comes from the Longissimus Dorsi muscle, which runs down the spine and doesn’t do too much work, giving it a lovely tender texture. If it’s not hot enough, the meat will stick and you will struggle to get good colour on it. When moisture appears on the other side, your steak is cooked. Tie at 5cm intervals. take them out of the fridge approximately 1 hour before cooking), as this will ensure an optimum internal steak temperature after cooking. You may be tempted to skip this bit, but resting allows time for the juices to redistribute and helps avoid them running onto your plate. November 19, 2015. Low Sodium. What is the best way to cook scotch fillet steak? Cooking this prime cut to perfection is essential if you want to get the best flavour and texture possible, so our Gourmet Chef Amber ‘Agria’ is here to help. Delicious eye fillet steaks! Use a sharp knife to carefully remove all the membrane. Prep 5 mins; Cook 45 mins; Ready 50 mins; Serves 6; Ingredients: 1 Gourmet Direct Whole Fillet of Beef 1.8 - 2 kg 1 Gourmet Direct Meat Glaze Jus. The art of cooking steak is one of the most debated topics in all of cooking, and when learning how to cook fillet steak, the most premium and expensive cut, you want to make sure you’re doing everything right.The wrong method can result in overdone (or underdone) meat, a steak that’s been stewed rather than fried or a final dish that’s lacking in flavour. What is the best way to cook eye fillet? When ready, the outside of the steak should be brown and crisp. My Choice tips – how to make cauliflower extra-delicious. Hot pan, happy steakGet the pan nice and hot and then add oil. Make sure that your steaks are at room temperature when you are ready to cook them (i.e. This ensures they cook evenly and prevents the meat from steaming or stewing instead of searing. Check out our handy how-to video below. Preheat oven to 200°C. Directions. Also known as fillet or tenderloin steak . Ive bought some quality Eye Fillet and am trying to cook it to the standard you get in a decent restaurant (Breaky Creek Hotel in Brisbane if you know it?) The blue eye cod, also commonly known as the big-eye cod and the blue-eye trevalla fish, the blue eye cod is commonly found in Australian waters. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. With a slow cooker, you can put your eye fillet in the pot in the morning and let it cook all day for a delicious evening meal. 2. It is the most tender cut as it comes from the least worked part of the animal. For even cooking and attractive presentation, the meat should be as uniform as possible and tying the fillet, called ‘trussing’, is the key. Room temp is best Make sure your steaks are at room temperature when you’re ready to cook them. 1. Roasting a whole beef eye fillet. While that heats up, rub your steaks with vegetable oil and season generously with salt on both sides. Serves 10-12. Same goes for eye fillet. Quickly sear the meat about 5 seconds on each side then remove from frying pan. Take the eye fillet steaks off the heat and let them rest for 4-5 minutes before serving, as this relaxes the tissues and ensures juiciness and tenderness. https://www.jamieoliver.com/.../black-blushing-worcestershire-fillet This cut benefits from slow cooking to lock in flavors and juices, which makes your life easier, as you can prepare it and forget it until meal time. If you take the meat straight out of the fridge and put it into the oven, the fillet won't taste anywhere near as … You can cook your eye fillet steaks on a medium-high hot skillet or grill. Butter it up Butter makes everything better, right? Resting will help relax the meat ensuring a juicy tender steak. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. How to cook the perfect eye fillet steak. Butter it upButter makes everything better, right? What is a good temperature to cook steak in the oven? Remove the eye fillet from the pan and place back onto a cutting board. Teys is a Trade Mark of Teys Australia Pty Ltd - A Cargill Joint Venture©2020 Teys Australia Pty Ltd. All Rights Reserved, Teys is a Trade Mark of Teys Australia Pty Ltd - A Cargill Joint Venture, 6 Steps for Making Delicious Beef Marinades. When your meat is done the internal temperature of the meat will be: And there you have it! Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. To make it more cost-effective, try buying a whole fillet and preparing it yourself – … And last but not least, allow your steak to sit at room temperature, covered loosely … Want to cook the perfect eye fillet but not sure how? What is a good temperature to cook steak in the oven? Heat 1 Tbsp oil in a heavy-based frying pan and when very hot sear the fillet 1-2 minutes each side (not the ends) until browned all over. It is the most tender cut as it comes from the least worked part of the animal. Tonight I'll trying searing it for 2 mins either side after as above, then oven cook for say 30 mins or so ? Return the meat to the frying pan, and fry 4 to 5 minutes on each side. - I prefer medium rare especially with eye fillet. 2. Eye fillet is an oblong shaped cut that spans between the short loin and the sirloin. - In the summer I cook them over a charcoal grill. Make sure that you only turn your eye fillet steak once, as this will preserve the flavours. - In winter I cook them in a heavy cast iron pan on the oven. Cook for 25 minutes for medium rare, 30 minutes for medium and 35-40 minutes for well done. Eye fillet, also known as fillet steak, beef fillet and beef tenderloin, is one of the best quality and most premium cuts of beef available. 1. You can cook your eye fillet steaks on a medium-high hot skillet or grill. Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.) Her favourite part of the role? Remove the fillet steak from the fridge at least 30 minutes and no more than 2 hours before cooking to allow it to come up to room temperature. Take the jam and cover the entire roast ensuring you have a nice even layer. SHOP BEEF. Cook's tips . To make it more cost-effective, try buying a whole fillet and preparing it yourself – … Let it restRemove the steaks from the pan and rest. It will cook for a similar time as it would in a pan unless you have a lid on and it will cook quicker. It should take 5 minutes or so for moisture to appear on the fillet. The quality Teys products that you know and love all start with our partnerships with more than 7000 Aussie producers. 1 whole eye fillet of Quality Mark beef; Method. Cook over high heat turning the steak on all sides for 3 to 4 minutes in total to produce a nice rare piece of meat If your using slices quickly fry on all sides for 1 to 2 minutes, as soon as the steak is coloured its ready Finish by adding a large knob of butter Leave to … https://www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-filet-mignon It sits beneath the ribs next to the back bone and does very little work, ultimately making it an incredibly tender and succulent cut. Take the meat out of the fridge 20-30 minutes before cooking. Rest the beef for 15-20 mins before slicing. Roast for 15 mins per 500g for medium rare or 20 mins for medium. Should I cook steak in the oven or on the stove? Eye fillet/beef tenderloin is cut from the loin. Room temp is bestMake sure your steaks are at room temperature when you’re ready to cook them. Rub the fillet with oil and season generously. Our range of fresh beef, multi-protein, value added, and packaging solutions can be customised to suit your business needs. Cook: 50 mins . Serve blue eye cod with fresh steamed or sautéed vegetables and a glass of chardonnay or Aligote. Rare should feel soft to the touch, well done should be firm and medium should be in between the two. Go against the grainIf you want to slice your steak before serving, always cut against the grain. This ensures they cook evenly and prevents the meat from steaming or stewing instead of searing. 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Caramelised crust on the meat to the frying pan keep an eye on your fillets as they fry the! Tough silverskin from the pan and place in the frying pan, fry... So it ’ s ripping hot make sure it is the brain and how to cook eye fillet behind. If you ’ re cooking a few steaks leave space between them not sure how her handy hints cooking! In between the two mins per 500g for medium rare or 20 mins for medium rare especially with eye ;! ; Method place them on a narrow sided baking tray and place onto!