Eye Fillet Steak
High quality eye fillet steak.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Steak, in its simplest form, has been around since humans first learned to cook meat over fire. The specific cut of the eye fillet (also known as tenderloin) became more prominent with the development of butchery techniques focused on identifying and separating specific muscle groups for desirable textures and flavors. The refinement of steak preparation coincides with the development of upscale dining and culinary arts.
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Eye fillet steak is often associated with special occasions and fine dining, representing a luxurious and indulgent experience.
Celebratory Meals
It's often the centerpiece of celebratory meals, such as anniversaries, birthdays, or business successes, due to its premium cost and reputation.
Restaurant Staple
Eye fillet is a mainstay on upscale restaurant menus worldwide, showcasing culinary skill in preparation and presentation.
Symbol of Affluence
Consuming eye fillet can be seen as a symbol of affluence and discerning taste, representing a willingness to invest in quality ingredients and culinary experiences.
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The flavor profile of eye fillet steak is primarily defined by its tenderness and subtle beefy taste. Preparations often enhance rather than mask this natural flavor.
Eye fillet is prized for its exceptionally tender texture due to its location in the animal (the longissimus dorsi muscle) and lack of connective tissue. Its flavor is mild and buttery, without the strong, gamey notes sometimes found in other cuts. Common preparations involve searing or grilling to achieve a Maillard reaction crust while keeping the inside rare to medium-rare. Seasonings are usually simple: salt, pepper, and perhaps a touch of garlic or herbs like thyme and rosemary. Sauces, such as béarnaise, peppercorn, or red wine reduction, are often served alongside to complement the inherent flavor rather than overpower it.
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Achieving the Perfect Sear
Ensure the pan is screaming hot before adding the steak to create a beautiful, flavorful crust without overcooking the interior. Use a high-smoke-point oil like avocado or grapeseed.
Doneness is Key
Eye fillet is best served rare to medium-rare to preserve its tenderness. Use a meat thermometer to ensure accurate doneness. Remove from the heat when it's a few degrees below your target temperature as it will continue to cook while resting.
Resting the Steak
Allow the steak to rest for at least 5-10 minutes after cooking to allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful experience. Tent it loosely with foil.
Sourcing Matters
Opt for high-quality, well-marbled eye fillet from a reputable butcher for the best flavor and tenderness. Consider grass-fed or dry-aged options for a richer, more complex flavor.
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