The absolute tastiest cut of all making it the favourite of steakhouses.
Extremely tender with a smooth, buttery texture. Very low in fat and high in quality.
Eating quality is one of the key aspects that influences meat-buying decisions. Consequently, we ensure that our prime Golden Jubilee Tenderloin beef is delivered to the consumer with a consistency of eating quality which encourages them to come back for more.
We know that the feeding and finishing of livestock, together with other aspects of animal management such as genetics, animal health and handling are critical links in the eating quality chain.
Easy-to-cook, easy-to-eat cut our tenderloin is the richest, beefiest cut available making it the favourite of steakhouses.
Eye Fillet Carpaccio
2 tablespoons Peanut Oil, 500g eye fillet steak, 3 crushed Garlic Cloves chopped finely, 6 pieces of asparagus, 1 Green Capsicum, 1 Red Capsicum, 1 white onion finely sliced, 1 teaspoon brown sugar, 2 tablespoons Soy sauce, 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water
Slice fillet steaks into very thin strips.
Heat oil in a hot wok then add the beef and stir-fry for 2 minutes.
Meanwhile cut asparagus into thirds and cook in steamer until soft.
Add garlic and onion to the pan and stir-fry for 2 minutes or until onion is soft.
Add sugar, soy sauce, capsicum and asparagus and cook for 3 minutes
Serve immediately, sprinkled with pepper and salt, and with a side dish of fresh lemon juice.