Impress your family and friends with a showstopping roast from your trusted local butcher, McKays Family Butchers! Our melt-in-your-mouth beef eye fillet roast is the perfect centrepiece for any special occasion. This cut boasts incredible tenderness and classic beef flavour, and with our expert advice, you’ll be whipping up a restaurant-worthy dish in no time.
In this guide, we will explain everything you need to know about how to cook beef eye fillet roast, from selecting the perfect cut to achieving a delicious and juicy finish.
The beef eye fillet, also known as beef tenderloin, is a cut of beef that stands out for its exceptional tenderness and delicate flavour. It’s no wonder it’s considered one of the most premium cuts of beef, as it’s sourced from the underused muscle along the cow’s backbone, ensuring a melt-in-your-mouth experience.
To keep those juices in the beef eye fillet roast, sear all sides of the eye fillet in a hot pan with some oil, add salt and pepper, then roast in a preheated oven for anywhere from 30 minutes upwards of 2 hours (for well done) at a conventional oven temperature of 180 deg C/160 deg C Fan Forced. If you use a shorter cooking time for this recipe, pre-cook some onions, carrots and potatoes and then add them to the pan to cook alongside the beef roast with the pan juices.
Beef eye fillet is a prime cut of beef of very high quality. It is extremely tender and flavourful. An excellent choice for creating an impressive and memorable dinner at home or at a party. You can slice it into small steaks or cook it whole and roast it; both offer amazing taste.
Beef tenderloin and eye fillet are actually the same. While beef tenderloin is commonly used in American English, people in Australia and New Zealand call them eye fillet.
Some of the best ways to cook eye fillet is to grill, pan-sear, or roast it.
