Can I cut an eye fillet into steaks?
An average sized joint of eye fillet should cut into around 12 steaks, of which you can freeze some for later use. Once you’ve prepared the meat as suggested, season well and add a splash of oil or perhaps a few added herbs for extra flavour.
Can you cut a fillet of beef into steaks?
Cut Into Steaks: DON’T cut steaks that are less than 1 1/2 inches or it will cook too fast and you are very likely to over-cook it. The best thickness for a filet mignon is 1 1/2 or 2 inches. Use a sharp knife to cut the tenderloin center into steaks. You now have the steaks that are ready to be cooked.
Is filet mignon the same as eye fillet?
Filet mignon refers to thick slices taken from the tenderloin or eye fillet. This muscle is not weight-bearing, and therefore the connective tissue is not toughened by exercise – meaning the meat is extremely tender and very lean.
How thick should I cut eye fillet?
Once you’ve removed the fat and the silverskin, you have a prime cut of eye fillet on your hands! Now all you need to do is cut the eye fillet into slices (about 3-4 centimetres in thickness) and you are ready to get grilling.
Is beef fillet the same as fillet steak?
Beef tenderloin is the name of the large cut of beef before it is sliced into steak. Once it is cut into steaks, those steaks are known by the French name, “filet mignon.” I’ve seen steaks labeled as “beef tenderloin” steaks in the market, and they are the same as filet mignon steaks.
What is the difference between fillet and steak?
Steaks are made when we cut a whole fish horizontally, creating sections along the fish, bones and all. A fillet is made when we cut the fish from the head to the tail and remove the meat in one long piece.
Is beef tenderloin and filet mignon the same thing?
1. Size: Beef tenderloin is a larger cut of beef that includes the filet mignon. If you want to cook a large, shareable beef dish like beef Wellington, purchase the entire tenderloin (or a large piece of it) from your grocery store or butcher. If you want to cook one perfect steak, ask for the filet mignon.
Do you cut filet mignon against the grain?
Always slice against the grain or perpendicular to the grain. The grain is the direction that the muscle fibers are aligned in a steak. When you cut the steak against the grain, you shorten the muscle fibers, which makes for a very tender bite.
How thick do you cut eye fillet?
What is eye fillet called in America?
A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, filé mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.
Why is eye fillet expensive?
Expensive Steaks Are Tender Steaks The high-end steaks we’re talking about are the ribeye, strip loin, tenderloin, T-bone and Porterhouse steaks. These cuts come from high up on the animal, from muscles that don’t get much exercise, which is why they’re so tender.
How do you cook a 1 inch eye fillet steak?
Place steaks on the pre-heated pan and reduce heat to medium. Cook 3–4 mins on one side, then flip and cook another 3–4 mins. Transfer steaks to a clean plate, cover loosely with foil and rest for 5 mins before serving. Wipe out pan, drizzle with remaining 1 tbsp olive oil, and place over medium heat.
Should fillet steak have marbling?
Despite being so tender, the fillet steak is almost always a very lean cut of meat with little intramuscular fat (marbling) — giving it a finer, more subtle taste than other steak cuts.
Why is fillet steak tough?
Additionally, overcooking meat, even meat that comes from the more tender muscles, can make it tough. That’s because heat causes the proteins in the meat to firm up. Overcooking also basically squeezes the moisture out of the meat, making it dry as well as tough.
Is ribeye the same as eye fillet?
Also known as ‘rib fillet’ or ‘rib eye’, and more widely known as the more flavour-filled option in the decision between scotch fillet vs eye fillet. This type of beef comes from a boneless beef rib set and features a line of fat marbling that gives it that taste.