Eye fillet of beef is regarded as a premium cut and appears on many restaurant menus but can easily be used at home when wanting to cook something special. Starting off with a quality product ensures a great end result and we look for beef that is firm, well marbled and slightly aged (usually hung by the butcher as this allows the meat to relax).
Being an A-grade meat, the eye fillet can then be pan seared on both sides, sealing the meat and then placed in an oven to finish.
Using a wood fired oven imparts a special quality to the meat, so try this at home if you have the luxury of a pizza oven in your back garden! We burn Manuka and the aromatics of the smoke impart through to the meat giving it a unique earthy flavour. With the meat placed just inside the wood fired oven, near to the front, you can watch the meat slowly roasting and actually see when it is ready. Depending on the heat of your oven, this would normally be 10-15 minutes cooking time, remembering to leave the meat to rest for about 7 minutes after that.
Always make sure that the meat is brought up to room temperature right through, before you start cooking.
Serving suggestion :
Use seasonal veges as accompaniments to your eye fillet of beef to create a rustic mid-winter dinner party.
Here is a delicious recipe to try:
Eye fillet of beef served with potato & garlic mash and braised red cabbage
6 x portions Eye Fillet of Beef – approx. 160-180 g each
Potato & Garlic Mash
3 x heads roasted garlic bulbs
2kg Agria Potatoes
2 x spring onions, finely sliced
350ml fresh chicken stock
1 x bay leaf
Sprigs of thyme
Reduced cooking stock
1 x handful parsley
Braised red cabbage
- Preheat oven to 200 degrees. Cut garlic head in half and rub olive oil and sea salt into exposed cloves. Place back together and wrap lightly with foil then roast for no more than an hour until soft.
- Using a small saucepan, add cream, butter, thyme and roasted garlic. Bring to a simmer, reduce heat and allow flavours to infuse
- Place potatoes, chicken stock and bay leaf in a large pot along with enough cold water to cover potatoes comfortably. Season well. Bring to boil and reduce to a gentle simmer, cooking for 15-20 minutes until very tender but retaining their shape.
- Drain potatoes, remove bay leaf and place back in pan on low heat to allow potatoes to dry slightly.
- Remove thyme from milk and cream mixture and add to potatoes together with spring onions and parsley, smashing mixture with either a potato masher or wooden spoon until desired consistency. Check again for seasoning .
1 medium head red cabbage
2 apples, cored and chopped
1 onion, diced
3 tbs olive oil
1 cup vege stock
4 tbsp. red wine vinegar
1 cup dry red wine
1 tsp maple syrup
2 bay leaves
Salt and pepper
- In a large pot, heat oil over a medium heat.
- Gently fry onion and then add apples and sautee for about 5 minutes.
- Add cabbage and cook for a further 5 minutes.
- Finally add all the remaining ingredients. Cover with lid askew and cook on medium heat for about 50 minutes or until cabbage is tender. Stir occasionally.
Note: add salt gradually until desired taste is achieved.