Treat yourself to expert meat tips, delicious recipes, and exclusive offers straight to your inbox.
Grass Fed Beef Eye Fillet Steak
Regular price$40.40
Unit price
/per
Due to its low fat content, we recommend serving our premium grass-fed eye fillet steaks rare or medium-rare.
Grass Fed Beef Eye Fillet Steak
Regular price$40.40
Unit price
/per
2 x 200g steaks per tray
DESCRIPTION
Tender, lean and flavoursome, our delectable eye fillet steaks will bring a tear to your eye and a smile to your face. Each steak weighs approximate 180-220g. Two steaks per tray.
Beef eye fillet steaks are slices of beef tenderloin. The beauty of the tenderloin is its low fat content and tender, delicate muscle, and it is these qualities that make for such divine steaks.
Cooking a steak is an art. But to cook eye fillet? That just may be the highest form of the art. That is not to say the eye fillet is a challenging cut of meat to work with — only that such a prime cut deserves a certain level of respect and care.
But we can assume, can we not, that if you are sourcing your eye fillet steaks from Peter Bouchier’s master butchers, then you already have a firm respect for high quality.
What's so great about Grass Fed Beef Eye Fillet Steak
The key quality of the eye fillet steak is the tenderness of the meat. The tenderloin muscle (or psoas major, for you sticklers) is not a load-bearing muscle and so does not receive a great deal of exercise. That is the secret to its tenderness. It is also why you are likely to receive a perfectly tender cut, no matter your source.
However, that is not an excuse to seek the cheapest and quickest source.
When you buy eye fillet steaks, there are two factors you must always consider: the origin of the beef and the freshness of the meat.
Sustainably sourced: As with all of our meat, we source our grass-fed beef eye fillet steaks from leading free-range meat suppliers in New South Wales and Victoria.
Perfectly fresh: Transported directly from our suppliers, our eye fillet steaks are of unimpeachable quality and are best eaten the day you buy them.
Frequently asked questions
We suggest that you cook your eye fillet steaks rare or medium-rare. The best way to gauge the finish of your steaks is to use a meat thermometer; the internal temperature of your steak will help you approximate its finish:
Rare - 60°C
Medium/Rare - 65°C
Medium - 70°C
Well Done - 75°C
However, blasphemous as it may be to say this, the degree to which you cook a steak is a matter of personal preference. If your guests prefer it burned to a leathery crisp (or slathered in tomato sauce), accommodate them. Relentlessly point out their bizarre preferences and rib them — but accommodate them.
Even as butchers of distinction, we must carefully weigh the responsibility of hospitality against the value of good meat.
Allow us to recommend the Francois Labet “VDP Ile de Beauté” Pinot Noir. With a lively acidity and a beautiful nose of raspberries, strawberries and cranberries, this gorgeous Pinot Noir pairs perfectly with tender cuts of meat.
The best way to cook an eye fillet steak is: simply.
Here is our recommended cooking process:
Bring the eye fillet steaks up to room temperature before cooking.
Bring your BBQ up to searing heat.
Season your eye fillets with salt, pepper and a dash of olive oil or butter.
Lay the steaks on the sizzling grill.
Leave them for 2-4 minutes, then flip and leave for another 2-4 minutes.
Plate your steaks and let them rest for about 2 minutes, then serve.
You've got good taste.
CHECK OUT THESE RELATED PRODUCTS.
Discover the best in butchery
Treat yourself to expert meat tips, delicious recipes, and exclusive offers straight to your inbox.
