BEEF Eye Fillet Steak

The most tender cut of beef available, the Eye Fillet is prized for its fine grain and buttery texture. Cut from the tenderloin, it has minimal fat and a delicate flavour that suits pan-searing with a simple seasoning of salt, pepper and butter. Sear in a hot pan for 3–4 minutes each side for medium-rare, then rest for five minutes before serving — the thicker cuts will want a little longer. Gluten free. For the same cut as a whole roast, try our Eye Fillet Roast. Prepared fresh daily by our butchers at Windsor Meats Malvern. Available in 150g, 200g, 250g and 300g.