Beef

Savannah Angus
Eye Fillet Portions

Eye Fillet Portions

Savannah Angus Eye fillet is the most tender of all the cuts. The cattle are Angus by breed and are entirely grass fed. The meat is aged for a minimum of three weeks, this increases the level of tenderness and gives Savannah Angus steak it's unique flavour. The eye fillet is fully trimmed of external fat and side muscle

$19.50  2 x 180g portions
 
This price includes GST
Excludes delivery
Guide to Meat

The best cooking technique for Eye Fillet Steak

Choose either AngusPure or Wakanui Blue eye fillet. Take the steak out of the fridge for 20 minutes before cooking to let it reach room temperature. Oil the steak, but not the pan and then season accordingly. We especially recommend Sale Alla Erbe (sea salt with herbs - recommended by Simon Gault) available from our pantry range. Heat the pan to a very high heat, and then cook steaks 3 minutes each side for rare, or 4.5 minutes each side for medium. Once you have finished cooking, rest the meat on a plate or loosely cover with tin foil for five minutes before serving. Letting the meat stand is a very important aspect and the secret to a delicious steak, it also ensures a consistent cook through, and ultimate tenderness.
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