Eye Fillet Wrapped in Bacon with Herb Butter
Introduction
Eye fillet is the most tender cut of beef, but its leanness means it can lack the richness of fattier steaks. Wrapping each medallion in bacon solves that beautifully: the bacon bastes the fillet with its own fat, adds a salty, smoky edge, and protects the delicate meat as it cooks. A finishing herb butter ties it all together.
This is an elegant cook for a premium grass fed eye fillet. Wrap, sear, finish in the oven, and rest under herb butter.
Ingredients
For 4 servings
- 4 x 150geye fillet medallionsat room temperature
- 4 rashersstreaky bacon
- 1 tbspbeef tallow
- sea salt and pepperto season
- 60gbuttersoftened, for the herb butter
- 1 clovegarlicminced, for the herb butter
- 1 tbspparsleychopped, for the herb butter
- 1 tspthymefresh, for the herb butter
Utensils
6 items to gather · Tap to tick off
- Ovenproof pan
- Toothpicks
- Tongs
- Meat thermometer
- Small bowl
- Chopping board
Cooking Steps
Make the herb butter
Mash the butter with the garlic, parsley, and thyme. Set aside.
Wrap
Wrap a rasher of bacon around the side of each medallion and secure with a toothpick. Season lightly, since the bacon is salty.
Sear
Heat the tallow in an ovenproof pan and sear the medallions 1 to 2 minutes per side, plus the bacon edge, until browned.
Finish in the oven
Transfer the pan to a 200°C oven for 4 to 6 minutes. Pull at 50 to 52°C for medium rare.
Rest with butter
Rest for 5 minutes, topping each with herb butter so it melts over the top.
Serve
Remove the toothpicks and serve with the pan butter spooned over.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
Why wrap eye fillet in bacon? +
Eye fillet is very lean, so it can taste mild and dry out easily. Wrapping it in bacon bastes the meat with rendered fat, adds a salty, smoky flavour, and protects the edges from the direct heat. The bacon also crisps up, giving the tender fillet a contrasting texture.
How do you cook bacon wrapped eye fillet? +
Wrap each medallion in bacon, secure with a toothpick, then sear on all sides before finishing in a 200°C oven for 4 to 6 minutes. Pull at 50 to 52°C for medium rare and rest. Searing crisps the bacon and builds a crust, while the oven cooks the fillet through gently.
What temperature is medium rare for eye fillet? +
Pull eye fillet at 50 to 52°C for medium rare, since it rises a few degrees while resting. Eye fillet is lean and overcooks quickly, so a thermometer is the safest guide. The bacon helps protect it, but the centre still needs careful timing to stay pink and tender.
Do you need to secure the bacon? +
Yes, a toothpick through the bacon holds it in place while you sear and turn the medallions, so it does not unravel. Remove the toothpick before serving. Searing the bacon seam first also helps it stick. Soak wooden toothpicks briefly if you are worried about scorching.
Should you season bacon wrapped fillet? +
Season lightly. Bacon is already salty, so you need far less salt than for a plain steak, but a little pepper and a touch of salt on the exposed meat still help. The herb butter at the end adds flavour too, so taste as you go and hold back on the salt.
