Whole Eye Fillet


You will need

 Large Skillet and Cover

4 Litre Pan

3 Litre Pan

Double Boiler Insert

2 Litre Pan



  • 1.5 - 2kg Whole Eye Fillet, trimmed (ask your butcher for help)
  • Salt and freshly ground Pepper

Bérnaise sauce

  • Half Cup White Wine Vinegar
  • 2 Eschalots, chopped
  • 6 Peppercorns
  • 5 Egg Yolks at room temperature
  • 3/4 tsp of Dried Tarragon Leaves
  • 250g Butter, chopped and
    at room temperature


The Reduction

Place the vinegar into the 2 litre pan with the chopped eschalots, peppercorns and tarragon leaves on a medium heat. Allow the mixture to come to the boil until the vinegar is reduced to half (quarter of a cup). Strain the liquid and set aside until room temperature.

The Sauce

Place the quarter of a cup of the strained room temperature vinegar with the 5 egg yolks into the double boiler insert. Fill the 3 litre with approximately 2 cups of water and bring to a simmer. Place the vinegar and egg mixture on top and start to whisk.Gradually add the butter until you have achieved a thick sauce.

Take the double boiler from the base and set aside while you cook the beef.

Cooking the Beef

Heat the large skillet on medium to high until drops of water bead (see page 7). Season meat with salt and pepper. Place meat in pan. At first meat may stick by will loosen as browning continues. When it loosens turn meat until golden. Place cover on and cook until done to your liking (see page 9). When meat is cooked all to rest for 10 minutes. Slice the meat and serve with bérnaise sauce and seasonal vegetables.