Eye Fillet Roast

The tenderloin is one of the most highly prized of any beef roast. It is incredibly lean and tender. This is because the muscle is rarely used and as we butchers say it's just along for the ride.

The tenderloin lends itself to a wide range of preparations which include roasting, grilling, even poaching, as well as the traditional Beef Wellington.

Serving Suggestion  1.00kg: 4 - 5 people

Cooking Suggestion - Preheat a large frying pan or grill over a high heat. When hot add eye fillet and sear until brown on all sides. Transfer seared eye fillet to a baking tray and place in preheated oven at 220°C for: rare – 25 minutes or an internal temperature of 55°C - medium rare – 30 minutes or an internal temperature of 60°C - medium –an internal temperature of 68°C - well done an internal temperature of 75°C or above. Allow to rest