Beef Eye Fillet Whole Grass Fed / Grass Finished Goulburn Valley
Goulburn Valley Beef is grown naturally and sourced direct from the lush pastures by the Goulburn River in Victoria.
To ensure the excellent eating quality of Goulburn Valley beef, all meat is aged for a minimum of 21 days. This process allows the meat to develop flavour and texture whilst guaranteeing each piece of meat will be tender, juicy and flavoursome.
Roast this Tenderloin whole (be sure to fold the narrow tail end up with the rest of the fillet and tie it in place to create an even log to ensure even cooking), or simply portion the fillet to make filet mignon steaks.
Each Tenderloin will feed 7 to 10 people.
This product requires further trimming of the silverskin to guarantee a melt in your mouth experience.
Silverskin is the thin membrane of connective tissue found on various meats, including Eye Fillet or Tenderloin. Unlike other connective tissue – like collagen, which slowly dissolves during the cooking process – silverskin does not break down. When left attached to meat, it will cook up tough and chewy which is why it is essential to cut this membrane away prior to cooking.
Follow these simple tips when removing silverskin:
Always use a sharp knife when trimming meat.
Slip the tip of the knife under the silverskin, working it between the meat and the skin until you can grip a lose flap of skin (use a paper towel to get a better grip).
Continue to run the knife along the meat pulling the silverskin back gradually away from the meat.
Your product has been vacuum sealed and can be safely stored refrigerated.