Seared Eye Fillet
with Thyme and Butter Pan Sauce
by chef Darren O'Rourke
The steaks go in first and come out to rest, and everything left in the pan becomes the sauce. Onion softened in the fat, a splash of wine reduced right down, then stock and thyme reduced by half again, finished off the heat with cold butter whisked in a cube at a time until it turns glossy.
The eye fillet runs along the inside of the loin and does almost no work, which is what makes it the most tender cut on the animal and why it wants a hot pan and a short cook rather than a long one. It comes whole, and a whole fillet portions straight into steaks at home: trim the silver skin, then slice it across into four thick pieces. Look for Eye Fillet in store at Eltham or Laverton North.
The Method
The Eye Fillet
- Cook the steaks to your favourite level of doneness and rest.
The Pan Sauce
- Add a little olive oil to the steak pan and sauté the onion until softened.
- Add the wine if using and reduce by two thirds.
- Once the wine has reduced, add the stock and thyme and reduce by half.
- Remove from the heat and whisk in the butter a cube at a time until emulsified.
- Correct the seasoning as required.
- The sauce can be served as is, or the onions can be strained out before serving.
Pick up the cut in store.
Look for Eye Fillet in our retail outlets.
2/266 Bolton Street
Eltham VIC 3095
10 Raymond Rd
Laverton North VIC 3026