A singular muscle taken from the centre of the fillet, with added fat for basting. Great to impress dinner guests; amazingly tender with a fantastic flavour.
Cooking Tips
To cook to medium-rare
Make sure the joint is at room temperature. (Take out of fridge at least 2 hours before cooking).
Pre-heat oven to 190oC
Season well with our Great Cow Rub.
Get a pan smoking hot.
Sear in hot pan until coloured all over. (2-3 mins approx)
Place on oven tray in pre-heated oven for
500g Fillet: 10 minutes
1kg Fillett: 20 minutes
Rest, uncovered, on a warm plate (not too hot to touch) for at least 20 minutes before serving.
