You can cook your eye fillet steaks on a medium-high hot skillet or grill. Make sure it is preheated and allow roughly 5 minutes on each side turning only once, preserving the flavours. And last but not least, allow your steak to sit at room temperature, covered loosely with tin foil for around 10 minutes before serving.
Beef Eye Fillet. Preparing and cooking fillet steaks. Have the fillet at room temperature and blot it dry with kitchen paper. Slice the fillet into steaks, at least 2cm but ideally 3.5cm thick.
Beef Eye Fillet. Eye fillet is very lean and very tender, it’s impressive when roasted as a whole piece, and brilliant when sliced into thick fillet steaks and pan-fried or char-grilled.
Heat a large heavy bottomed pan over medium high heat. When hot, Add 2 teaspoons oil and swirl to coat. Sear/brown roast on all sides and place onto a large rimmed sheet pan or roasting pan and make the herbed crust. Smear the top and upper sides of the eye roast with Dijon mustard.