This is the ‘Emperor’ of steaks. Undoubtedly the most tender cut, our eye fillet will melt in your mouth. With subtle beef flavours, highlighted by 21 days dry aging, it is sure to please the most demanding palate.
You can roast a whole fillet for a family feast or cut into perfect thick Chateaubriand steaks.Use the tails to prepare the beef tartare.
This Matangi cut holds rich 100% grass fed beef flavours enhanced by our unique 3 weeks dry aging process.
Matangi Eye Fillet comes with a thin silver-skin on its side, that is easy to remove by carefully sliding a small sharp knife between the skin and the muscle. For best result season your Eye Fillet the day before cooking with sea salt flakes; alternatively remove your Eye Fillet from the fridge one hour prior cooking and season with salt it.
If cooking the Fillet whole, to ensure even cooking, fold the tail underneath and tie the fillet with butcher’s twine to form a nice round shape. Baste with olive oil or clarified butter and place it in an oven preheated to 240°C and bake until the internal thermometer reaches 45 to 50°C. Remove from the oven, cover with foil and let rest it for 10 minutes. Season to taste and indulge!
For beautiful Eye Fillet steaks cut into 3 to 6 cm (1 to 2 inches) thick steaks. Baste with olive oil or clarified butter on each side and cook in a hot skillet until the internal temperature reaches 45 to 50°C, regularly turning until all sides are nicely seared. Remove from the skillet, cover with foil and rest for 10 minutes before serving. Season to taste and indulge!