Certified Organic Eye Fillet (Half)

Certified Organic, 100% Pasture Raised Eye Fillet (Half)

Eye Fillet is a popular premium cut, tender, lean and mild in flavour. Eye Fillet is perfect cut into steaks or roasted whole.

You will only be charged the weight you select and larger pieces over that weight are a bonus to you!

Our Eye Fillet is:

• Certified organic by ACO and USDA
• 100% Grass-fed and free-range
• MSA graded
• Raised without chemicals or pesticides
• HGP free (hormone growth promotant)
• Free from preservatives or synthetic additives
• Contains Omega-3 fatty acids and essential vitamins and minerals
• Flavoursome and tender

Cooking Instructions:

Grill, BBQ, Pan fry or Roast

Beef Wellington PRINT

It's a crowd favourite!

Ingredients:

Half an eye fillet (beef tenderloin)

1 jar Dijon mustard (choose one with no preservatives)

2–3 cloves garlic

1 punnet mushrooms

Pack of nitrate free bacon

Puff pastry (reply to this email for our homemade puff pastry recipe)

Butter (for frying and brushing)

Method:
1. Bring the Eye Fillet to Room Temperature

Take the beef out of the fridge and let it sit at room temperature for 30–60 minutes.

This helps it cook more evenly and stay tender.

2. Make the Garlic Mushroom Paste

Blend mushrooms and garlic until completely smooth and paste-like.

Transfer to a hot pan and cook down thoroughly to remove all moisture.

This step is crucial — too much moisture will result in soggy pastry.

3. Brown the Beef

Pat the beef dry with paper towel.

Heat a generous amount of butter in a hot pan and sear the beef on all sides until browned.

Remove from heat and allow to cool slightly.

Brush the fillet all over with Dijon mustard.

4. Assemble the Wellington

Roll out your puff pastry.

Spread the garlic mushroom paste evenly across the entire surface.

Now place a layer of bacon over the garlic mushroom paste..

Place the mustard-coated beef in the centre (on top of the bacon) and wrap the pastry tightly around it, sealing all edges.

5. Bake

Brush the pastry with melted butter for a golden, crisp finish.

Place on a lined baking tray and bake at 220°C for 30–40 minutes, depending on your desired doneness.

Allow to rest for 5–10 minutes before slicing to keep it juicy.

To Serve:
Serve with your choice of sides — roasted vegetables, creamy mash, or a fresh seasonal salad work beautifully.