Terra Mare Prime Angus Eye Fillet

2.5-3.5kg piece, BMS 3+


  • Succulent, juicy and flavoursome Premium Angus Beef
  • Sustainable family farming in Darling Downs, Queensland
  • Certified free from hormones, growth promotants and GMOs
  • Grass fed, then finished on a minimum of 200 days on white grain (no corn)

This Angus item does vary in net weight and will be charged on a ‘per kilo’ basis via the following order process:

  • A hold on your credit card will be placed for the maximum amount of the weight range shown (if the weight range is 2.5-3.5kg the hold price will be based upon 3.5 kilograms)
  • Your product will then be picked and weighed
  • The correct weight of the product will be applied to your order and your final order and price will be updated prior to delivery
  • The credit card purchase will be completed, with the amount adjusted to the order total with the correct weight(s)

Please note: The final order total will not exceed the amount held on the card prior to order fulfilment.


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Terra Mare Prime Angus Eye Fillet with Roast Garlic and Thyme Potatoes

This is the easiest way to jazz up your regular meat and veg. While the Eye Fillet is naturally juicy and tender, the butter and garlic take this meal to another level. Enjoy this at home with your favourite bottle of wine.


2 x 170g Terra Mare Prime tenderloin

Potatoes (fingerling is preferable, but any kind is fine)

2 cloves garlic, squashed

2 tbsp unsalted butter

½ bunch fresh thyme

½ tsp kosher salt

1 tsp Olsson’s Sea Salt Flakes

Extra virgin olive oil



Ensure the meat has been correctly defrosted following the defrosting guide below. On the day of cooking, remove the meat from the fridge and bring to room temperature. Preheat the oven to 215ºC.

Wash the potatoes and add them to a pot with cold water* and kosher salt. Bring the pot to the boil and cook the potatoes until you can pierce a knife easily through the centre. Strain the potatoes and let them cool enough to touch. Squash the potatoes so they are slightly broken but still whole, using the bottom of a saucepan.

Combine one clove of garlic, half the thyme and half a teaspoon of sea salt. Pour over the potatoes and place them on a tray lined with baking paper and roast in the oven for 20 to 30 minutes. Check after 15 minutes and turn them, so all sides become golden and crunchy whilst the middle stays soft and fluffy.

Towards the end of the potatoes being roasted, begin to cook the meat. Heat a pan over high heat and drizzle with olive oil. Sear both sides of the fillet. We recommend 3 to 4 minutes each side for medium-rare.
Once you have turned the steak over to the second side, add the butter and the remaining thyme and garlic. When the butter has melted and started to infuse with the thyme and garlic, carefully baste the meat with the flavoured butter for 1 to 2 minutes, until cooked to the desired temperature – remembering this will continue to cook the meat.

Remove the steak from the heat and let it rest for about three minutes, or half the cooking time. Serve with the garlic and thyme potatoes, and season with Olsson’s Sea Salt Flakes.

* All root vegetables should start cooking in cold water. Heating the outside layers gradually allows the cell walls to be reinforced and become more resistant to the effects of overcooking.

Quick Guide to Cooking a Steak

Approximate cooking time for a 3.5cm steak (porterhouse or scotch), which has been brought to room temperature before cooking and cooked over a hot grill/pan. The temperature guide below is prior to resting. During resting, the temperature will rise by a few degrees.

BLUE: 1 minute each side – for caramelisation

RARE: 2-3 minutes each side – internal temperature of 52ºC

MEDIUM-RARE (recommended): 3-4 minutes each side – internal temperature of 57ºC

MEDIUM (recommended): 4-5 minutes each side – internal temperature of 63ºC

MEDIUM-WELL: 5 minutes each side – internal temperature of 66ºC

WELL-DONE: 6 minutes each side – internal temperature of 71ºC