Wagyu x Black Angus Whole Eye Fillet

Wagyu x Black Angus Whole Eye Fillet

Gluten Free
Description

The pinnacle of tenderness, our whole eye fillet is a premium cut prized for its buttery texture and subtle, delicate flavour. Sourced from top-quality Western Australian beef and expertly trimmed by our butchers, it’s ideal for roasting whole or portioning into elegant steaks. Whether for a special occasion or simply the best at-home dining, this cut delivers an exceptional eating experience, true to the P. Princi tradition since 1950.

Price
$43.00
$43.00
Sale Sold out
Weight
Quantity
Optional Add - Ons
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
$15.00
$15.00
Gluten-free Traditional Gravy
Gluten-free Traditional Gravy
$20.00
$20.00
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
$15.00
$15.00
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
$15.00
$15.00
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
$15.00
$15.00
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Cooking Guide

How to Cook the Perfect Whole Eye Fillet Roast

Bring to room temperature: Remove the fillet from the fridge at least 1 hour before cooking to ensure even cooking.

  • 01 Classic Roast & Sear Method
  • 02 Slow Roast & Reverse Sear Method
01 Classic Roast & Sear Method 02 Slow Roast & Reverse Sear Method
  1. Preheat oven to 220°C
  2. Season generously with salt, pepper, and herbs.
  3. Sear the fillet in a hot pan with oil, browning all sides (2–3 minutes each).
  4. Roast on a wire rack for 20–25 minutes (medium-rare).
  5. Use a meat thermometer to check for 55°C internal temp.
  6. Rest covered loosely with foil for 15 minutes before slicing.
  1. Preheat oven to 120°C.
  2. Season the fillet and place it on a wire rack over a tray.
  3. Slow roast for about 40–60 minutes until internal temp reaches 50–52°C for medium-rare.
  4. Remove from oven and rest for 10 minutes.
  5. Quickly sear in a hot pan for 1–2 minutes per side to develop a crust.
  6. Rest briefly again, then slice against the grain.
FAQ

Your questions, answered.

Are your beefs grass-fed or grain-fed, and where are they sourced?

Our premium beef comes from cattle raised in the pristine pastures of Nannup, in Western Australia’s South West. We offer a mix of grass-fed and carefully managed grain-fed beef to ensure excellent flavour, tenderness, and quality.

Can beef be frozen?

Yes, beef can be frozen. Wrap each cut tightly in butcher’s paper or freezer-safe packaging and store at -18°C or below. For best results, thaw beef in the

How long will fresh beef last in the fridge?

Fresh beef should be consumed within 3–5 days when stored in the fridge at or below 4°C. For longer storage, freezing is recommended.

What does Wangus mean?

Wangus is an exclusive, premium crossbreed beef available only at P. Princi Butchers. Renowned for its exceptional marbling and superior tenderness, each cut delivers bold, rich flavour and a melt-in-your-mouth texture, showcasing the very best of Western Australia.

Do you offer marinated beef products?

Yes! On our website, under the “Add-On” tabs, you can choose from a variety of marinades and stuffings we offer to suit every taste.

Are your lambs grass-fed or grain-fed, and where are they sourced?

Our lambs are grass-fed and come from a private farm at Treeton, located just 10 km inland from Cowaramup in the South West of Western Australia.