A well done eye fillet?

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Joined: Tue Jul 01, 2014 6:33 pm

A well done eye fillet?

Post by beginner » Wed Dec 21, 2016 7:05 pm

I have to make one for some people at xmas lunch, I don't really care and if that's how they want it I'll do it that way but I have no idea what the best method would be, the goal is really to cook out any pinkness so I'll probably need to take the IT up fairly high. Was thinking maybe fairly low n slow for this? Will be served cold the following day. I'm half considering using a different cut if there's something that would work better but chances are I'd get yelled out if such foul play was detected.

Captain Cook
Posts: 3978
Joined: Sat Jun 14, 2008 11:49 am
Location: Melbourne

Re: A well done eye fillet?

Post by Captain Cook » Wed Dec 21, 2016 11:50 pm

Indirect and reverse sear.

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