How to cook a whole beef eye fillet on the BBQ
Impress your friends and family this summer with our hot tips on cooking a whole cut on the BBQ. We have a step by step guide, as well as a video demonstration, on how to prepare and cook a whole beef eye fillet. Using a thermometer will ensure the meat is cooked to perfection, and you can take away the stress that comes with cooking meat on the BBQ.
Ingredients
Method
Ingredients
- 1.5-2kg whole beef eye fillet
- Olive oil
- Salt + pepper
You could also add a premade spice rub of your choice.
Method
- Pat the beef dry with a paper towel. Trim the sinew, excess fat and chain from the eye fillet. Watch the video for a video demonstration on how you can do this at home.
- To make sure the fillet is of even thickness, fold the narrow tail end of the fillet underneath and tie it with kitchen string to hold it together. Alternatively, cut into steaks of 2cm thickness. Cover and set aside to bring to room temperature. Preheat your BBQ to medium-high heat.
- Preheat your BBQ to medium – high heat
- Rub the beef with olive oil, then season generously with salt and pepper.
- BBQ the beef until cooked to your desired level, turning every 5 minutes.
- Transfer to a plate, cover loosely with tin foil and rest for at least 10 minutes.
- Remove the string and slice the beef to serve.
• For rare: Cook for 15-20 minutes or until very soft to the touch with an internal temperature of 49°C to 55°C.
• For medium rare: Cook for 20-25 minutes or until tender, springy and soft with an internal temperature of 55°C to 60°C.
• For medium: Cook for 25-30 minutes or until tender and springy with some resistance with an internal temperature of 60°C to 65°C.
• For medium-well: Cook for 30-35 minutes or until firm, with an internal temperature of 68°C to 74°C.
• For well done: Cook for 35-40 minutes or until very firm. The internal temperature of 77°C.
Top tip: The sinew of the eye fillet contains silverskin which can be chewy and tough and does not break down during the cooking process. To make a better eating experience it is best to remove this. Insert a sharp knife just under the pointy end of the silverskin and cut it off to create a tab. Then holding the cut silverskin tab, run your knife, angled upwards, just underneath the silverskin to remove. Repeat as necessary.
The eye fillet chain refers to the thick connective tissue that runs alongside the main part of the meat. To remove it, simply run your fingers between the chain and the main part of the meat to loosen it, then use a knife to remove it completely. Once trimmed, this can be used for sauces, stir-fries, mince or burgers.
Purchase a premade rub instore and rub it into the beef along with the oil for a deliciously impressive meal for friends and whānau.
