Eye fillet steak has a mild and subtle in flavour, as well as being very tender. It comes from the inside of the animals ribs and does very little work, hence the tenderness.

Our favourite way to cook Eye Fillet steak …

200g O’Connor Eye Fillet Steak

2 cloves garlic bashed

3 sprigs thyme

1 sprig rosemary small

100g butter

1. Remove the fillet steak from the fridge at least 30 minutes and no more than 2 hours before cooking to allow it to come up to room temperature
2. Season the steak liberally with salt and freshly ground black pepper and drizzle over a little olive oil. Work the seasoning into the steak using your fingertips
3. Meanwhile, place a frying pan over a high heat and add enough oil to coat the bottom of the pan. When smoking hot, add the steak and move around the pan for the first few seconds of cooking so it doesn’t stick. After this point, leave the steak to caramelise without moving it for 2–3 minutes, until it has a wonderful dark golden crust. Turn the steak over and repeat
4. Sear the steak along the edges to obtain a nice colour, then sit it on its base. Add the garlic, thyme and rosemary to the pan, followed by generous knobs of butter. Allow to melt and bubble, all the while basting the butter over the steak, for 2–3 minutes on each side for a perfect medium-rare finish

Rest for 2/3 minutes & serve ..   YUM!

Our New Dry-Aged Beef Cabinet in the Shop 

What is dry-aged Beef? You may have seen this on the menu at your favourite restaurant … we will explain.

The steak you typically eat is fresh. It’s red and full of moisture, which makes it nice and juicy. A dry-aged steak is aged before eating. You can find steak that has been dry-aged from 7 to even up to 120 days. The most common time frame for a steak to be dry-aged is 30/40 days. The meat doesn’t spoil during this time, because its aged in conditions that tightly control the levels of moisture and bacteria in the Dry-aging cabinet.

During the dry-aging process, moisture is drawn out of the meat. This intensifies the flavour and also breaks down the connective tissues in the meat making it more tender. A crust of fungus which grows on the outside of the meat, increases the tenderization process, whilst adding a nice, corn-like flavour to your beef (you scrape this fungal crust off before cooking).

Dry-aging is basically a controlled decomposition of the meat, which sounds unpleasant, but results in a meat that is a) more flavourful and b) more tender. 

The longer a piece of beef has been dry-aged, the more flavourful and tender it will be. 

Our Beef will be aged in our Dry-Aging Beef cabinet, in the shop for 40+ DAYS.

This Beef will only be available from the shop and not for home delivery for now.

To find out more about this recipe, contact Lucy Bennett lucybennettoconnor@gmail.com