Eye fillet, also known as fillet steak, beef fillet and beef tenderloin, is one of the best quality and most premium cuts of beef available. And guess what? You don’t need to be a chef to cook it to perfection! Eye fillet steak is lean, fork-tender and very healthy. It is also highly versatile – you can roast it whole, slice it into thin steaks or wrap it in bacon to create a world-class fillet mignon.
In this post, we’re focusing on how to make delicious eye fillet steaks.
How to Prepare Eye Fillet Steak
The first thing you need to do with your eye fillet is lay it out on a cutting board and remove any excess fat. Once you have done this, you need to use a sharp knife to remove the ‘silverskin’ (the white and silvery coloured connective tissue you can see on the outside of the tenderloin).
When removing the silverskin, make sure that you cut away from yourself and keep the blade as flat as possible when stripping underneath the connective tissue. Once you’ve removed the fat and the silverskin, you have a prime cut of eye fillet on your hands! Now all you need to do is cut the eye fillet into slices (about 3-4 centimetres in thickness) and you are ready to get grilling.
How to Cook Eye Fillet Steaks
Once you have sliced the fillet into steak portions, coat the eye fillet steaks with some salt, pepper and a splash of oil. Make sure that your steaks are at room temperature when you are ready to cook them (i.e. take them out of the fridge approximately 1 hour before cooking), as this will ensure an optimum internal steak temperature after cooking.
When you’re ready to start cooking, heat the frying pan on high until it is hot. Once the pan is hot, place the steaks in the pan (if the eye fillet steaks don’t sizzle when they hit the pan, it isn’t yet hot enough). Reduce the heat to medium. Leave the steaks on one side (without touching them or prodding them) for approximately 3-4 minutes. Turn them over with a pair of tongs and leave for another 3-4 minutes. Make sure that you only turn your eye fillet steak once, as this will preserve the flavours. When ready, the outside of the steak should be brown and crisp.
To test your steaks for doneness, you need to press them gently with the tip of the tongs (or your finger). Rare should be soft to touch, well done should be firm and medium should be in between the two. Take the eye fillet steaks off the heat and let them rest for 4-5 minutes before serving, as this relaxes the tissues and ensures juiciness and tenderness.
Using a Thermometer?
Using a thermometer is a great way to ensure perfectly cooked steaks and roasts, every time. When your meat is done the internal temperature of the meat will be:
- Rare 60ºC
- Medium rare 60-65ºC
- Medium 65-70ºC
- Medium well done 70ºC
- Well done 75ºC
And there you have it! Delicious eye fillet steaks! Why not invite some friends round and show them your new steak cooking skills?
Want to add some extra flavour to your meat? Check out 6 Steps for Making Delicious Beef Marinades and our Simple but Tasty BBQ Beef Rubs.
FAQs
Pat steaks dry with paper towel, drizzle with a bit of oil and season with a good pinch of salt and pepper. Place steaks on the pre-heated pan and reduce heat to medium. Cook 3–4 mins on one side, then flip and cook another 3–4 mins.
How to cook the best eye fillet steak? ›
Grilling: Cook the eye filet for two to three minutes on each side over high heat to create beautiful grill marks. Indirect heat: Move the steak to a cooler part of the grill or turn off one burner to create indirect heat. Continue grilling the steak. Flip it now and then until it reaches the desired level of doneness.
How do you cook fillet steak so it's tender? ›
For medium, cook for 5-6 min on each side. Step 5: Rest your meat! Resist digging in straight away, as resting improves the flavour and juiciness of your steak. Transfer to a plate, cover loosely with tin foil and set aside somewhere warm for at least 5 minutes.
Do you cook fillet steak in oil or butter? ›
How to cook steak
- Season the steak with salt up to 2 hrs before, then with pepper just before cooking.
- Heat a heavy-based frying pan until very hot but not smoking.
- Drizzle some oil into the pan and leave for a moment.
- Add the steak, a knob of butter, some garlic and robust herbs, if you want.
Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.
How to pan fry perfect fillet steak? ›
Season the steaks well with salt and pepper and add to the pan. Leave for 3 minutes, add the butter and turn the steaks, leave for a further 3 minutes. Remove from the pan and leave to rest for a good 3 minutes to allow to juices to reabsorb and the meat to relax.
What to season steak with? ›
Usually, that seasoning is kosher salt and black pepper, but some recipes call for a steak rub, onion powder, paprika, cayenne pepper, thyme, and other herbs and spices.
How does Bobby Flay cook a filet mignon? ›
For the filet mignon:
Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.
How to cook a filet like a chef? ›
for Filet Mignon
Remember to fully thaw your steaks. Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.
What's the best way to cook eye fillet? ›
Pat steaks dry with paper towel, drizzle with a bit of oil and season with a good pinch of salt and pepper. Place steaks on the pre-heated pan and reduce heat to medium. Cook 3–4 mins on one side, then flip and cook another 3–4 mins.
As you can see, between butter and oil, butter has a dramatically lower smoke point. Because of this, if you heat up a pan hot enough to sear your steak, putting a dollop of butter in first means it is likely to burn up. However, that doesn't mean you can't still get the delicious flavors of butter with your steak.
Why is eye fillet so tender? ›
The eye fillet steak is cut from the tenderloin, which is a long, cylindrical muscle that runs along the spine of the animal. It is a very lean cut of meat, with little fat or connective tissue. This makes it exceptionally tender, but also means that it can dry out easily if overcooked.
What is the best method for cooking eye of round steak? ›
This cut of beef is tougher than others, so following a steak recipe and using cooking methods that allow for long, slow cooking times work best for eye of round steak. Slow-cooking, braising, and cooking sous vide are some of the best cooking methods for eye of round steak.
What is the best cooking method for a ribeye steak? ›
Grilled Ribeye steak is full of flavor and is the best way to prepare this cut. But there are many other methods that are also delicious, such as pan-seared Ribeye steak, broiled Ribeye steak, and even air fryer Ribeye steak.
Is filet mignon the same as eye fillet? ›
Eye fillet steak, also known as tenderloin steak or filet mignon, is a cut of beef that comes from the loin section of the animal. It is one of the most prized cuts of steak due to its tenderness, mild flavor, and relative lack of fat marbling.
Why is my eye fillet tough? ›
Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.
