How to Cook the Perfect Eye Fillet Steak
Few pleasures rival cutting into a perfectly cooked eye fillet; velvety, succulent, and brimming with subtle flavour. Often reserved for special occasions, this elegant cut of beef deserves to be celebrated, whether at your own table or in the hands of skilled chefs. Learning how to cook eye fillet steak properly allows you to transform a simple piece of meat into an extraordinary experience, proving that true luxury lies in the care you bring to the plate.
What is an Eye Fillet Steak?
Eye fillet, also known as ‘fillet mignon’ or ‘tenderloin’, is the crown jewel of beef cuts; a premium steak prized for its unparalleled tenderness. But what makes it so soft, almost buttery, compared to other cuts?
The eye fillet comes from a long, cylindrical muscle that runs along the inside of a cow’s backbone, tucked beneath the ribs. This muscle, being relatively underused, remains lean and remarkably fine-grained. Because it doesn’t bear much weight or endure strenuous movement, the fibres stay delicate, yielding a steak so tender you can almost cut it with a fork.
How to Choose the Right Eye Fillet
A great steak begins long before it meets the pan. Choosing the right eye fillet at the butcher or market can take your dining experience from good to unforgettable. Look for steaks that are evenly shaped, with a tight, fine texture and a light marbling of fat, enough to enhance flavour without overshadowing the clean, buttery character of the cut.
When it comes to grass-fed versus grain-fed beef, each offers its own charm. Grass-fed eye fillet boasts a subtler flavour with slightly firmer texture, while grain-fed tends to be richer and more marbled, yielding an even silkier mouthfeel.
Thickness matters too. For an eye fillet that retains juiciness and cooks evenly, aim for steaks at least 4–5 cm thick. This gives you the control to sear the exterior beautifully while keeping the interior perfectly rosy and tender.
How to Cook a Tender Eye Fillet Steak
Once you’ve chosen the perfect cut, it’s time to treat it with the respect it deserves. Here’s the best way to cook eye fillet steak so it delivers its full potential.
Preparation Tips
Start by bringing your steaks to room temperature. Pat them dry with paper towels to ensure a crisp, caramelised crust, and season generously with salt and freshly cracked black pepper.
If you’re cooking more than one, make sure they’re cut into uniform sizes so they cook at the same rate. Some cooks like to tie the steaks with kitchen twine to maintain their elegant cylindrical shape during cooking.
Cooking Techniques
The most classic technique—and the one that best honours eye fillet’s delicacy—is the stovetop-to-oven method.
- Start with a heavy-based pan over high heat.
- Add a little oil, then sear the steaks for 2–3 minutes per side to develop a golden crust.
- Transfer the pan to a preheated oven at 180°C (350°F) and cook for another 5–7 minutes, depending on thickness, for that ideal medium-rare blush.
Alternatively, for a smokier, more primal flavour, grill your eye fillet over hot coals or a gas barbecue. Turn only once or twice and keep a close eye to avoid overcooking. The lean nature of this cut means it can dry out if neglected.
For the adventurous, sous-vide offers precision unmatched by other methods. Cook the steak slowly in a water bath at 54°C (129°F) for medium-rare, then finish with a quick sear in a hot pan to develop the crust. This method removes all the guesswork about how long to cook eye fillet steak to achieve its signature tenderness.
Elevate Even Further
A few thoughtful touches can take your steak from excellent to extraordinary. First, let it rest for at least five minutes to allow the juices to redistribute and keep every bite moist.
Top the finished steak with a pat of herbed butter, a squeeze of lemon, or even a few flakes of finishing salt for an elegant flourish. A scattering of fresh thyme or rosemary can also perfume the plate beautifully.
Where to Find the Best Eye Fillet Steak Restaurants
For the moments when nothing but a perfectly cooked steak will satisfy Hunter & Barrel is the destination worthy of your cravings.
Renowned for our mastery of premium cuts, Hunter & Barrel specialises in preparing eye fillet steaks to impeccable tenderness. Our chefs source only the highest-quality Australian beef—grass-fed, well-marbled, and expertly aged—before cooking it over a roaring coal fire to achieve an unrivalled depth of flavour.
The dining experience itself is a celebration of earth and flame, with stylish yet warm interiors in Melbourne, Perth, Adelaide and Sydney that make every visit an occasion.
Ready to Taste the Difference?
Craving a perfectly cooked steak or a night out with great food and atmosphere? Visit Hunter & Barrel to experience premium cuts, bold flavours, and unforgettable dining.
Book your table now or explore our menus for a taste of what we offer.
