Cooking Roast Eye Fillet at Miguelina Cotten blog

Cooking Roast Eye Fillet. It sits beneath the ribs next to the back bone and does very little work, ultimately making it an incredibly tender and succulent cut. Red wine sauce 5 tablespoons (70g) butter 1 large onion, chopped Preheat a fan forced conventional oven to 180 degrees celsius. A whole eye fillet with a couple of side dishes fed all of us and the kitchen remained in tact! Pierce meat 8 times with a sharp knife. Combine soy sauce and red wine in a jug. Place the eye fillet on a cutting board and pat dry with paper towel. If eye fillet has not been trimmed, remove long strip of silverside. Place on top of onions. Rub eye fillet with olive oil and season generously on all sides with salt and pepper. Place onions into a lightly greased roasting pan. Have your butcher prepare your eye fillet for roasting by removing any excess fat. Line a 20cm x 20cm baking tray with baking paper. Tie beef with kitchen string at 2cm intervals (this helps the beef to keep its shape). It can be roasted whole or cut into steaks.

Combine soy sauce and red wine in a jug. It can be roasted whole or cut into steaks. Place onions into a lightly greased roasting pan. Rub eye fillet with olive oil and season generously on all sides with salt and pepper. It sits beneath the ribs next to the back bone and does very little work, ultimately making it an incredibly tender and succulent cut. Place the eye fillet on a cutting board and pat dry with paper towel. Have your butcher prepare your eye fillet for roasting by removing any excess fat. Line a 20cm x 20cm baking tray with baking paper. A whole eye fillet with a couple of side dishes fed all of us and the kitchen remained in tact! Tie beef with kitchen string at 2cm intervals (this helps the beef to keep its shape).

Playground Roasted 30 Day Aged Angus Eye Fillet, Quandong & Quince

Cooking Roast Eye Fillet Place on top of onions. Place on top of onions. Combine soy sauce and red wine in a jug. Place onions into a lightly greased roasting pan. Place the eye fillet on a cutting board and pat dry with paper towel. It can be roasted whole or cut into steaks. Red wine sauce 5 tablespoons (70g) butter 1 large onion, chopped Preheat a fan forced conventional oven to 180 degrees celsius. Line a 20cm x 20cm baking tray with baking paper. A whole eye fillet with a couple of side dishes fed all of us and the kitchen remained in tact! Have your butcher prepare your eye fillet for roasting by removing any excess fat. Pierce meat 8 times with a sharp knife. It sits beneath the ribs next to the back bone and does very little work, ultimately making it an incredibly tender and succulent cut. Rub eye fillet with olive oil and season generously on all sides with salt and pepper. Tie beef with kitchen string at 2cm intervals (this helps the beef to keep its shape). If eye fillet has not been trimmed, remove long strip of silverside.