Beef

The eye fillet is a very versatile steak with many options for cooking, whether on the BBQ, oven roasted or cut into individual steaks for a dinner party, delicious any which way it's served. The secret is always to rest the cooked meat for 5 to 10 minutes before cutting and serving.

Angus Pure
Eye Fillet

Eye Fillet

AngusPure Eye fillet is definitely the most tender of 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 AngusPure steak it's unique flavour. The eye fillet is fully trimmed of external fat and side muscle, giving you prime choice steak..

$68.00
$64.00  1.4 - 1.6 kg
Product Code: APEF01
 
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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