If marinating in the fridge remove the meat from the fridge at least an hour before cooking. Heat a non-stick frying pan with a little olive oil.
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Rub the steak all over with olive oil and season with salt but only JUST before you fry it.
Beef Eye Fillet Recipes. Melt and brown the butter in the frying pan. Which ever way you choose to cook it our recipes are guaranteed to impress. Preheat the BBQ until hot.
If you dont have a pan large enough to fry the meat you can also sear it on the barbecue. Lay out the slices of prosciutto on a large piece of greaseproof paper overlapping them slightly making a sheet big enough to wrap around the fillet. Peter Gordons famous beef pesto recipe employs his fantastic fusion stylings for a truly unique dish marinating the beef in soy before serving with a vibrant pesto and salad.
Slice larger carrots lengthwise in half. Heat a large frying pan until very hot. Beef fillet is the leanest and most tender cut it can be cut into steaks or cooked whole.
Cover and marinate at least half an hour. Transfer carrots to lined tray and drizzle with 1 tbsp olive oil. When ready to cook remove the meat from the marinade and pat dry.
Pre-heat oven to 180C. Heat a large heavy frying pan over medium-high heat. Have the fillet at room temperature and blot it dry with kitchen paper.
Sear in a sturdy roasting tray over a medium heat on the hob until browned all over then remove from the heat. Allow about 40-45 minutes for rare. The tender fillet steak is one of the most popular - and indulgent - cuts making it perfect for extravagant dishes such as Christoffer Hruskovas Beef fillet in burnt hay with smoked bone marrow or in more traditional dishes including Graham Campbells Fillet of beef Wellington recipe.
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. Place the peppercorns into a shallow bowl. Brown the beef well on all sides turning it with tongs.
Massage into the beef roll tightly in clingfilm and set aside for an hour to marinate. Reduce the heat to low or move the beef further from the heat to complete cooking. Line a rimmed oven tray with baking paper.
Place the beef on a narrow sided baking tray and place in the oven. Allow eye fillet steaks to come to room temperature about 25 mins. Heat a heavy-based oven-proof metal frying pan over a high heat.
For a more elaborate. Fry the fillet on all sides until. When hot add the beef fillet and sear it on all sides until browned all over.
Quickly sear the meat about 5 seconds on each side then remove from frying pan. Use a sharp knife to carefully remove all the membrane. Thanks to its tenderness beef fillet is great for raw preparations - try Theo Randalls fantastic carpaccio recipe served with Gorgonzola and treviso lettuce.
Trim any fat or sinew from the fillet of beef and season all over with salt and pepper. Drizzle the beef with 1 tablespoon of oil and season with black pepper. Rub the beef with the olive oil and season with salt and freshly ground black pepper.
Preheat the oven to 200C. This simple presentation of succulent eye fillet of beef is a winner. To begin take your grass fed eye fillet out of the Greenhill Farm cryvac pack put it on a plate then cover and leave to thaw in the fridge for a day or two.
Melt the butter with the olive oil over high heat in a heavy frypan not nonstick until the foam disappears from the butter. Try classic beef wellington beef carpaccio or an aromatic beef with chilli lemon and cumin. A couple of hours before you want to cook it bring it out and let it come to room temperature.
Heat the oven to 200CGas 6 and preheat a roasting pan. If left on it will shrink during cooking causing the fillet to curl up. Let the beef rest at room temperature for 1 hour.
For even cooking and attractive presentation the meat should be as uniform as possible and tying the fillet called trussing is the key. Sprinkle the eye fillets with salt on both sides and coat both sides with crushed peppercorns. Make a paste with the garlic salt pepper and olive oil.
Season with salt and pepper toss to coat in oil then arrange in a single layer. Pat the meat dry with paper towels and rub the marinade thoroughly over. Preheat oven to 210C on Bake.
To cook a whole fillet season generously sear briefly in a hot pan and transfer to the oven to finish roasting this will take as little as 10 minutes for very rare meat. Bring the beef to room temperature and heat a large frying pan over high heat. Turn the fillet often brushing with more oil during cooking.
Rub the fillet of beef with plenty of salt and pepper and the oil. Sear the beef turning every minute until it is well browned. Slice the fillet into steaks at least 2cm but ideally 35cm thick.
When it is very hot add the beef and sear for 1½-2 mins on each side until evenly browned all over. Stand the fillet for 10 minutes before carving and serving. Beef Eye Fillet Preparing and cooking fillet steaks.
Preheat the oven to 220C425FGas 7 fan 200C.
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