Eye fillet

What is eye fillet and why is it so tender?

Eye fillet steak as we call it in Australia, also known as filet mignon in French or tenderloin steak in the US, is a high-quality cut of beef. It comes from the tenderloin, a long, slender muscle located along the spine of the cow. This muscle doesn't do much work, which is why the meat is so tender.

What is the difference between eye filler and fillet mignon?

Eye fillet and filet mignon are both cuts of beef known for their tenderness. The terms can be used interchangeably in many contexts, but there are some regional differences in their use.

The term "eye fillet" is more commonly used in Australia and New Zealand, and it refers to the whole tenderloin muscle when it is left as a whole piece. This cut is very lean and tender, making it a premium choice for roasting or grilling.

On the other hand, "filet mignon" is a term more commonly used in the United States and France. It specifically refers to the smaller end of the tenderloin muscle, typically cut into thick, round steaks. This cut is prized for its tenderness and mild flavor, making it a favorite for fine dining.

Both cuts of beef are best cooked quickly over high heat to preserve their tenderness and juiciness. Despite the different names, these cuts are similar in quality and can often be used interchangeably in recipes.

What are the characteristics of eye fillet

Eye fillet steak is generally lean and has a mild flavor compared to other steak cuts. Its eating qualities are most notably its tenderness and soft texture. This steak is very tender and can be cut with a fork when cooked properly. It is also a lean cut, meaning it has very little fat. This can make it less flavorful than fattier cuts, but the tenderness and mild flavor make it a favorite for many people.

How to cook eye fillet steak

The best way to cook eye fillet steak is typically by grilling or pan-frying. It's recommended to use a high heat to sear the steak on each side, then lower the heat to cook it to your desired level of 'doneness'. You should also let it rest after cooking to allow the juices to redistribute throughout the steak, which keeps it moist and flavorful. For seasonings, the eye fillet steak is versatile and pairs well with a wide range of spices and herbs. Common seasonings include salt, pepper, garlic, rosemary, and thyme. For a more adventurous flavor profile, you might use seasonings like cayenne pepper, paprika, or even a coffee rub. It's often recommended to season simply to allow the natural flavor of the steak to shine.


Here are some recipes using eye fillet steak:

  1. Classic Beef Eye Fillet Steak: This recipe is a classic way to enjoy eye fillet steak. The steaks are brushed with oil, seasoned, and pan-fried. Serve with crispy potatoes, wilted spinach, and a creamy peppercorn sauce. Ingredients include beef eye fillet steaks, olive oil, potatoes, thyme, garlic, English spinach, green peppercorns, red wine vinegar, beef stock, light sour cream, and green vegetables for serving.
  2. Bacon Wrapped Filets with Mushroom Cream Sauce: This recipe combines the tenderness of filet mignon with the savory flavor of bacon. The steaks are wrapped in bacon, seasoned, and grilled, then topped with a creamy mushroom sauce. The ingredients include filet mignons, bacon slices, oil, and a variety of ingredients for the mushroom cream sauce including sliced mushrooms, beef broth, heavy cream, parmesan, steak sauce, champagne vinegar, Dijon mustard, and Worcestershire sauce. See below for how to prepare.
  3. Classic Fillet Mingnon with red wine sauce: this recipe pairs the tenderness and exquisite flavor of eye fillet steak with a rich, aromatic red wine sauce. In this dish, the high-quality eye fillet steaks are seasoned simply with salt and freshly ground black pepper to let their natural flavor shine through. See below for how to prepare.

Classic Filet Mignon with Red Wine Sauce Ingredients:

  • 4 eye fillet steaks
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 cup red wine
  • 1 cup beef broth
  • Fresh thyme sprigs


  1. Season the steaks with salt and pepper on both sides. Heat the olive oil in a skillet over medium-high heat.
  2. Add the steaks and cook until a brown crust forms, about 4-5 minutes on each side for medium-rare. Remove the steaks from the pan and let them rest.
  3. In the same skillet, add the butter, garlic, and shallot. Sauté until fragrant.
  4. Add the red wine, scraping the bottom of the pan to deglaze. Reduce the wine by half.
  5. Add the beef broth and thyme sprigs. Simmer until the sauce is reduced by half.
  6. Serve the steaks with the red wine sauce.

Bacon-Wrapped Eye Fillet with Creamy Mushroom Sauce Ingredients:

  • 4 eye fillet steaks
  • 8 strips of bacon
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 1 cup heavy cream


  1. Wrap each steak with two strips of bacon and secure with toothpicks. Season with salt and pepper.
  2. Heat the olive oil in a skillet over medium-high heat. Add the steaks and cook until desired doneness, about 4-5 minutes on each side for medium-rare. Remove the steaks from the pan and let them rest.
  3. In the same skillet, add the butter, onion, and garlic. Sauté until the onion is translucent.
  4. After sautéing the onion until translucent, add the sliced mushrooms to the skillet. Cook the mushrooms until they have released their liquid and started to brown, about 5-7 minutes. Be sure to stir occasionally to ensure even cooking and prevent burning.
  5. Next, pour in the heavy cream and stir well. Let the mixture come to a simmer, and continue cooking until the sauce has thickened to your desired consistency, which should take approximately 10 minutes. Remember to stir occasionally to prevent the sauce from sticking to the skillet. If desired, season the sauce with additional salt and pepper to taste. 
  6. Now, return the rested steaks to the skillet, spooning some of the creamy mushroom sauce over each one. Allow the steaks to warm in the sauce for a couple of minutes. Finally, serve the bacon-wrapped eye fillet steaks hot, topped generously with the creamy mushroom sauce. Enjoy this hearty, savory dish with a side of your choice, such as mashed potatoes or steamed vegetables.