Eye fillet is very lean and very tender, it’s impressive when roasted as a whole piece, and brilliant when sliced into thick fillet steaks and pan-fried or char-grilled. We’ve teamed it with a flavoursome Sriracha butter that melts beautifully over the cooked fillet or steaks making a luscious sauce.
Beef Eye Fillet
Preparing and cooking fillet steaks
- Have the fillet at room temperature and blot it dry with kitchen paper.
- Slice the fillet into steaks, at least 2cm but ideally 3.5cm thick.
- Massage a herb rub into the steaks (try dried rosemary and oregano) and then brush them with a little olive oil and season with sea salt flakes. This gives the steaks a lovely seasoned crust.
- Preheat a pan to hot before putting the steaks in the pan. Don’t be tempted to put them in too early - they won’t get a lovely brown crust if your do.
- When the steaks hit the pan, reduce the heat to medium.
- Cook the steaks on one side until moisture begins to bead on top, then turn and cook the other side. Turn the steaks once only!
- It’s important to let the steaks rest after cooking. Place them on a clean plate and cover loosely with foil for 2-3 minutes before serving.
Roasting a whole beef fillet
- Preheat oven to 200°C.
- Snip the silver skin with scissors; tuck the skin of the beef under the fillet. Tie at 5cm intervals.
- 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.
Sriracha is a spicy Thai sauce made from sun-dried red chillies, garlic, vinegar, sugar and salt, Sriracha is addictive. It has a hot and tangy flavour with an edge of sweetness. It’s often served as a condiment in Asian restaurants.
- Stir about 3 teaspoons of Sriracha (or more to taste) and 2 finely chopped spring onions into 120g softened butter.
- Add some chopped fresh mint or basil to even out the fiery taste.
- Dollop the butter over the rested fillet or steaks to serve.
If you don’t have Sriracha or if you have a mild pallet replace it with Thai sweet chilli sauce.