22 Nov Eye Fillet Steak
The eye fillet is one of the most tender cuts of meat and is delicious pan fried or oven roasted to rare. Although it’s usually a thicker cut of meat, don’t cook it too much longer because it is nicest served rare. The eye fillet is cut from the tenderloin.
- Bring eye fillet to room temperature before cooking.
- Salt to your liking with a good quality salt (Celtic Grey Sea Salt or Magnesium Enriched Natural Lake Salt)
- Don’t overload the pan, this is very important.
- Pan fry on high heat in a tablespoon of duck fat for 3 minutes each side for a juicy rare steak, or longer, to your liking.
- Allow to rest for 5 minutes before eating.
