Description
BEEF: EYE FILLET GREEN PIECE FROZEN 1.8KG
Whole piece of beef eye fillet (commonly called the tenderloin) is a premium, highly tender cut typically sold vacuum-sealed (“green piece” refers to a whole uncut primal log in commercial butchery).
Because it is the most tender muscle on the animal, it requires careful handling to get the best value from your 1.8kg purchase.
🥩 Defrosting Safely
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- Refrigerator Thawing: Place the 1.8kg vacuum package on a tray in the fridge. It will take roughly 24 to 36 hours to defrost completely. Never defrost at room temperature.
- Emergency Thawing: Submerge the sealed airtight bag in a sink filled with cold water. Change the water every 30 minutes.
🔪 How to Prep and Portion
A whole 1.8kg eye fillet tapers from a thick end (the head) to a thin end (the tail). It is highly recommended to portion it before cooking:
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- The Center (Chateaubriand / Filet Mignon): Cut the thick, uniform middle section into premium individual steaks (cut 4–5cm thick) or leave it whole as a premium center-cut roast.
- The Head (Thick End): Cut into smaller steaks or strips for high-heat stir-frying and quick searing.
- The Tail (Thin End): Cut into small cubes for premium stir-fries, stroganoff, or steak tartare.
- Silverskin Removal: Before slicing, slip a sharp knife under the tough, shiny silver membrane on the surface and slide it along to remove it. Leaving it on causes the meat to buckle during cooking.
🍳 Best Cooking Methods
Eye fillet is incredibly lean and has minimal connective tissue, meaning it cooks fast and dries out easily if overcooked.
- Target Doneness: Best served rare or medium-rare.
- Individual Steaks: Sear in a smoking-hot cast-iron pan with butter, garlic, and rosemary for 3–4 minutes per side, then rest for 5–10 minutes.
- Whole Roast: Tie the center section with butchers twine so it cooks evenly. Roast at 200°C (392°F) until the internal temperature reaches 52°C (125°F) for medium-rare, then rest
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