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600g Eye Fillet
5 replies to this topic
Posted 08 February 2013 - 10:22 PM
I'm quite chuffed my DH won this awesome looking eye fillet tonight.
I would love some ideas on how to create an amazing family meal with it.
I don't want to do the usual BBQ or meat and 3 veg as we have that so often, unless it's truly spectacular.
Also, I was thinking maybe I could freeze until Thursday and serve up a delicious Valentine's dinner for DH and I after kids are in bed. Would it still taste as good after freezing?
It's from a lovely local butchers so I know the quality is top notch. Any ideas would be appreciated.
Posted 09 February 2013 - 12:08 AM
DO NOT FREEZE - but my DH also said he would eat it all himself - maybe do valentines dinner early so it doesnt go to waste
Posted 09 February 2013 - 12:34 AM
I'm not sure how I would store it to be honest, someone more informed with meat + days refrigerated + bacteria will be in a better position to comment on that.
Aside from freeze/not freeze - I would slow bake it with a good grinding of sea salt & cracked pepper and olive oil (I mean slow oven, like 120 - 140 degrees) until you like it (rare, medium rare). Let it rest for at least 10 - 20 minutes.
Then, if you have a griddle pan, give it a hot fry/grill in the pan in olive oil ... mostly to get the grilled look and seal the meat.
Serve with wok tossed potatoes (that have been cut into about 2-3cm chunks and pre-boiled) with garlic, fresh rosemary and olive oil until crispy - with a crust basically and fluffy on the inside.
Make yourself a delicious homemade peppercorn sauce (or Dianne ... so 70's but, I made it from scratch recently and the real deal is so much better than the sauce you get on 'pub grub'). Serve with french style beans (boiled or steamed with butter, capers, garlic, butter, olive oil and salt & pepper - you add a knob of butter while they're steaming/boiling - the other ingredients are dressing, make sure you finely chop the capers).
Make it simple would be my personal preference.
ETA: make sure things like garlic and rosemary (or any other herbs you use) are fresh, no dried stuff. You SHOULD NOT destroy a good piece of steak with standard pantry ingredients.
Edited by Funnington, 09 February 2013 - 12:36 AM.
Posted 09 February 2013 - 08:02 AM
I think beef would be alright stored in the fridge for a week. People actually pay more money for beef that is aged.
I agree that slow roasting it whole is the best way to get the most melt -in - your mouth result.
I recall Maggie Beer did it on The Cook and the Chef once.
Looks pretty good to me!
Posted 09 February 2013 - 08:20 AM
This is to die for, OP:
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