Where would we be without a reliable, versatile and quick-to-cook steak? They’re the perfect answer after a long day to the age old ‘what’s for dinner?’ question. A quick, simple and delicious way to feed one or many. Eye fillet steak is a particular favourite thanks to being exceptionally tender and marbelicious.
Whether you prefer yours as a steak tartare, a French-style steak au poivre, or simply grilled on the BBQ, here are three delicious ways to enjoy your eye fillet. No matter what you choose, it’s always sure to please with it’s supremely tender texture.
1-Enjoy eye fillet in steak tartare
Steak tartare is perfect on a warm summer’s evening or for when you can’t be bothered to use your stove or oven. You should only use the very best quality meat here since you’ll be eating it raw, so we love using O’Connor’s grass-fed beef. Ask your local butcher to mince your eye fillet for you to make your job easier before you start. From there, all you need to do is add thinly sliced onions, sliced capers, a sprinkle of chilli flakes if you like the heat, seasoning, Worcestershire sauce and a dash of oil. Mix it all together before serving in beautiful rounds on individual plates. Crack an egg yolk on top and enjoy immediately.
2-Grill it on the BBQ
There’s no easier way to enjoy eye fillet then firing up the barbie and sizzling it until delicious. We recommend only flipping your meat once so it doesn’t dry out and using tongs to cook on your barbeque. Depending on how you like your meat cooked, (rare, medium, or well done), you can test when it’s ready by simply pressing the centre with the back of your tongs. For rare you want the steak to feel soft; for medium you’re looking for a little firmer and springy; and for well-done it should feel very firm. Don’t forget to always allow your meat to rest after cooking for 3-5 minutes. This will allow the juices to flow back through the meat and result in more tender tasting eye fillet.
3-French style Steak au Poivre
Also known as ‘pepper steak’ in English, but it doesn’t have quite the same ring to it. This is a delicious classic French-bistro style meal that really hinges on using great meat with great quality peppercorns. To make it, you rub finely ground peppercorns into your steaks with salt & oil. Cook the steak over a high heat in a pan with a little oil for around four minutes a side, making sure to seal the edges on the heat too. Cook for a few minutes longer if you prefer your steak medium or well done. Remove your steak from the heat and allow it to rest while you make the delicious sauce. Add 1/4 cup of cognac and cook until it reduces before adding 1 cup of sour cream. Bring to a simmer, and reduce for a couple of minutes until the sauce has thickened. Serve over the top of your steak- buon appetito!
