Beef Eye Fillet is considered the premium of all the beef cuts. This is a quick preparation tutorial for preparing a full long fillet.
How to prepare Beef Eye Fillet / Long Fillet
Beef Eye Fillet is considered the premium of all the beef cuts. Eye fillet is the most tender cut as it comes from the least worked part of the animal. As a consequence, eye fillet can be a more expensive cut to purchase, especially in portions. A more cost-effective option is to purchase a whole fillet and preparing it yourself – if required, the eye fillet meat will keep happily for a month in the freezer and the trimmings can be used to make a tasty sauce.
When purchasing beef, it is recommended you buy the best quality possible. Grass-fed beef has a more superior flavour and is produced through more sustainable farming than cattle that fed solely by grain.
Place the beef eye fillet flat on a clean large chopping board and dry off any blood or moisture with a clean tea towel
To begin, run your fingers between the main portion of the meat and the thick bit of connective tissue which is known as the chain. The "chain" will begin to progressively come away from the main part of the meat until a point in which you will need to run your knife through and separate it completely. The chain can be used for mince or to make a sauce
Time to remove the membrane from the top of the fillet to expose the silverskin. The membrane is a tough sinew that does not break down during cooking which is best removed. To remove, insert your knife under the pointed end of the silverskin a few centimeters from the end and, pointing your knife upwards. Start by freeing the tip of the sinew.
Turn your knife, placing it under the flap you have just created. With your knife facing upwards away from the meat, run it along the meat in a slicing motion progressively freeing the silverskin.
Repeat this process until the meat is completely clear and trimmed of the silverskin. There will also be a small piece of silverskin on the back of the fillet which should also be removed in the same way TIP: Face the knife upwards to avoid cutting into the fillet and losing any meat
Remove any excess or lose pieces of fat from the beef eye fillet, but do not be tempted to cut away all of the fat as this will render giving additional flavour to the meat as it cooks.
Now the fillet is trimmed, you can portion it. Cut off the pointed end of the fillet leaving the meat of most even thickness (around 8–10 cm). This piece is ideal for mince, stir-fries or skewers
The beef eye fillet is now ready to be tied and roasted whole or cut into individual steaks
What is your favourite way to eat Beef Eye Fillet?
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