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| Inspiration | Hosting a crowd? Grab an eye fillet to impress
Hosting a crowd? Grab an eye fillet to impress
Tis the season to pull out all the stops and we think there are few cuts as impressive as a whole eye fillet. Pricey? Yes but delicious and a treat fit for a special occasion? Absolutely…
To ensure even cooking and to make it look pretty, it's important to make the meat as uniform as possible. The process of tying the fillet, known as trussing, is key to achieving this. Here's how to do it:
- Use individual pieces of kitchen twine to tie the fillet.
- Secure the twine firmly at 4-5 cm intervals, spacing the trusses evenly along the joint.
- Tuck the thinner end of the fillet underneath itself.
- Tie the tucked portion securely in place with the twine.
This will help the meat cook more evenly and present beautifully when served.
We’ve gathered our favourite ways to cook and serve a whole eye fillet below to get you inspired this silly season.
Steak and oyster with fennel, cucumber and pistachio salad
You could go the whole hog and think luxe surf and turf with this eye fillet and oyster combination. Make sure the oysters are super fresh and then it’s a matter of assembling everything. We love the fennel and cucumber salad for a big fresh hit.
Beef Wellington
There is something so nostalgic about a Beef Wellington. Tender beef coated in mushrooms and wrapped in beautiful pastry, it’s a thing of beauty and perfect for sharing with loved ones.
Whole eye fillet with pumpkin miso mash
Scrap the spuds and lean into the sweet flavour of pumpkin with this whole eye fillet on pumpkin mash. Hearty enough for winter but perfect in summer with a couple of plates of green vegetables on the side.
Eye fillet Christmas wreath
Perfectly cooked by reverse searing, the trussing into a wreath gives this tasty and impressive main a Christmas flair.
Bacon wrapped eye fillet
Think like a chef and make this bacon wrapped fillet for your guests. Elegant and rich, a little goes a long way with this so make sure you’ve got plenty of greens on the side for balance.
Perfectly cooked eye fillet
Prized for tenderness, this eye fillet relies on our favourite barbecue rub from Rum and Que to help bring out the flavour of the beef. We love their garlic butter mix for making easy garlic bread too.
Barbecued eye fillet with Israeli couscous salad
A simple herb-laden dressing and a couscous salad that benefits from being made in advance, this eye fillet recipe can be done first thing in the morning with the simple, easy act of barbecuing the fillet for 20 minutes.
Posted by Beef + Lamb New Zealand
