Eye Fillet - Rachel's Farm

The Beef: This is Rachel’s Farm beef, 100% grass-fed and grass-finished, raised regeneratively on pasture managed for soil health first. The cattle graze on diverse, living pasture their whole lives, moving often so the land gets time to rest and recover. That slow, natural growth comes through in every bite: a deeper, more mineral beef flavour, a satisfying chew, and fat with a golden tinge that tastes of grass. It’s beef with real character, grown in a way that leaves the land better than it found it.

The Cut: Eye fillet is the tenderloin, a long, slender muscle tucked beneath the spine that does almost no work during the animal’s life. That makes it the most tender cut on the entire animal, with a fine, buttery texture and very little fat. It’s also the scarcest, with only a few kilos from each animal. The flavour is delicate and clean, and on grass-finished beef it carries a subtle depth you won’t get from grain-fed.

How to Cook It: Take the steak out of the fridge 30–40 minutes before cooking and pat it dry. Season generously with salt. Get your pan hot, but not smoking.

Sear 2–3 minutes per side for a 4cm steak, turning to colour the edges as well. Baste with butter, garlic and thyme in the final minute. For thicker medallions, finish in a 180°C oven for 3–5 minutes.

Eye fillet is very lean, and grass-finished beef is leaner again than grain-fed, so it cooks quickly and needs a gentle hand. A thermometer is your best friend here.

Pull at 48–50°C internal for medium-rare and rest for 5 minutes. Serve whole or slice into thick medallions.

Tips

• Don’t go past medium-rare. With so little fat, eye fillet dries out fast.
• Since it’s lean, a rich sauce suits it perfectly. Béarnaise, peppercorn or a red wine jus.
• Wrapping it in bacon or prosciutto adds fat and flavour.
• Roasting a whole piece? Sear all over, then roast at 200°C to 48°C internal, rest and carve. It’s a showstopper for a special occasion.

A Little History: Eye fillet has always been the cut of celebration. In France, the thickest centre portion becomes the Chateaubriand, named after the 19th-century writer and diplomat. The tenderloin is also the filet mignon of the bistro menu and the heart of beef Wellington, the centrepiece of many a Christmas table. Scarce, tender and refined, it’s the steak for the nights that matter.