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

FAQs

How to cook the perfect eye fillet? ›

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 steaks to a clean plate, cover loosely with foil and rest for 5 mins before serving.

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.

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.

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.

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

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.

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!

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.

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.

We recommend 425°F as the best oven temp for steaks. For the perfect doneness, use a meat thermometer and the Measuring Doneness Chart below for perfect steak doneness. Additionally, you can find cut specific steak cooking recommendations for each cut on our How To Cook Steaks page.

How can you tell if a steak is done without a thermometer? ›

Now touch your thumb to your middle finger: The meat is medium rare if it feels like that. Next, connect your ring finger and your thumb: If the meat feels like the fleshy part of your palm now, it's medium. Finally, join your pinky and thumb: The meat is well done if it feels like that.

Sirloin Steak (US, UK): In Australia and New Zealand, it's referred to as a Porterhouse steak or sometimes a New York steak. Filet Mignon (France, US): In the UK, it's called fillet steak. In Australia and New Zealand, it's eye fillet or tenderloin steak.

Grilling Filet Mignon Medium-Rare (recommended)

Grill for 7–8 minutes for a 1-inch steak, and 9–11 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Best cooking fat for steak

Flavourless oils like sunflower, vegetable or groundnut work best, and once the steak is searing you can add butter to the pan for flavour.

For a medium steak, we cooked our steak at medium-high heat on the stovetop for around 5 minutes, then flipped, added our butter, and cooked for an additional 3-5 minutes. We then transferred our skillet to a 400° oven and cooked for around 5 minutes.

In fact a Scotch Fillet is a Rib-Eye steak just with the bone removed. 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.

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.