Eye Fillet Tenderloin (also known as Beef Eye Fillet, Beef Fillet, Beef Tenderloin & Tenderloin) is very lean and very tender, it’s spectacular when roasted as a whole piece.
Eye fillet is an oblong shaped cut that spans between the short loin and the sirloin. It sits beneath the ribs next to the back bone and does very little work, ultimately making it an incredibly tender and succulent cut. It can be roasted whole.
Our Beef is Halal Certified, Grass Fed, Never been Frozen, Free of Antibiotics/Hormones, Free Ranging Outside, Farmed Ethnically & Sustainably (non GMO) & vacuum packed and Airfreighted from New Zealand to ensure the product arrives in optimum condition.
Roasting an Eye Fillet
PREPARING AND ROASTING
ROASTING A BEEF EYE FILLET
- Preheat oven to 200°C.
- Rub the fillet with oil and season generously.
- Brown the beef well on all sides. Roast for 15 mins per 500g for medium rare or 20 mins for medium.
- Rest the beef for 15-20 mins before slicing.
From one of the world’s cleanest and purest environments, our Black Angus Beef cattle are reared on the fresh, pure, clean and green pastures of New Zealand. Sourced from our farms in the furthest Southern province of the South Island aptly named Southland.
Angus genetics are renowned for producing cattle with excellent marbling and growth rates. Marbling adds flavour, makes cooking easier, and high growth rates produce beef that is very tender.
Breeds of cattle from European, tropical climate and dairy breed genetics are excluded from Black Angus.