Roasted eye fillet - Eat Well Recipe - NZ Herald (2024)

FAQs

What is the best way to cook eye fillets? ›

Pat steaks dry with paper towel, drizzle with a bit of oil and season with a good pinch of salt and pepper. Place steaks on the pre-heated pan and reduce heat to medium. Cook 3–4 mins on one side, then flip and cook another 3–4 mins.

Transfer seared eye fillet to a baking tray and place in preheated oven for: rare – 25 minutes or an internal temperature of 55°C - medium rare – 30 minutes or an internal temperature of 60°C - medium –an internal temperature of 68°C - well done an internal temperature of 75°C or above.

Medium rare 60-65ºC. Medium 65-70ºC. Medium well done 70ºC. Well done 75ºC.

Test for doneness by simply prodding the beef with blunt tongs. When it has a springy but firm texture and is moderately juicy, the beef is done. The firmer the feel of the meat, the more well-done it is. Rare will feel very soft, medium will feel a little firmer and well-done will feel very firm.

A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.

Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

Fillet / Rib Eye / Sirloin / Rump

Pre-heat the oven to 180 – 190 0C / 350 – 375 0C / gas mark 5 and cook for 10 minutes for rare, 15 minutes for medium and 20 minutes for well done.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

This cut of beef is tougher than others, so following a steak recipe and using cooking methods that allow for long, slow cooking times work best for eye of round steak. Slow-cooking, braising, and cooking sous vide are some of the best cooking methods for eye of round steak.

Rare: 1½ mins per side. Medium rare: 2 mins per side. Medium: About 2¼ mins per side. Well-done steak: Cook for about 4-5 mins each side, depending on thickness.

What's the difference between tenderloin and eye fillet? ›

A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, Filet Mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.

For rare, cook for 3-4 min max on each side. For medium-rare, cook for 4-5 min on each side. For medium, cook for 5-6 min on each side. Step 5: Rest your meat!

Eye fillet is one of the most tender cuts around, making it a top choice for those who love that signature melt-in-your-mouth texture. Like sirloin, it comes from the hindquarter and is the strip of muscle tucked in against the backbone.

If the bone was left in would be sold as a Rib-Eye or Cowboy cutlet. With the bone out it becomes a Scotch Fillet or Boneless rib-Eye. The Eye Fillet comes from the hind quarter of the animal. It is the strip of muscle tucked in against the backbone.