Eye Fillet vs Tenderloin: Are They the Same Cut?

When it comes to premium beef cuts, few names spark more confusion than eye fillet and tenderloin. Both are highly prized for their buttery tenderness, but many cooks are left wondering if they are two different cuts or simply different names for the same muscle.

The truth is, they come from the same part of the animal, yet regional terminology and butchering styles can make them seem distinct. In Australia and New Zealand, it’s called eye fillet, while in the United States and Europe, the same cut is better known as tenderloin.

Understanding their similarities and subtle differences can help you choose the right cut for your next meal.

What Is Eye Fillet?

Eye fillet is one of the most luxurious cuts of beef, known for its lean profile and unmatched tenderness. It comes from the inner section of the loin, a muscle that does very little work during the animal’s life.

This lack of activity means the meat has almost no connective tissue, resulting in a delicate, fine-grained texture. Eye fillet is usually trimmed into uniform, cylindrical steaks, which makes it a favourite for pan-searing, grilling, or serving as medallions.

While the flavour is milder than richer cuts like ribeye, its tenderness is second to none, often making it the centrepiece in fine dining.

What Is Tenderloin?

Tenderloin refers to the whole muscle that runs along the spine, stretching from the rib cage to the sirloin. It is the very same muscle as the eye fillet, but the name tenderloin is more common in the United States, Canada, and Europe.

The tenderloin is long and tapered, with different sections suited for different preparations. The centre-cut is typically sliced into filet mignon steaks, while the larger end is ideal for roasts such as chateaubriand or beef Wellington.

Like eye fillet, tenderloin is prized for its buttery tenderness and leanness, though its flavour is subtle compared to fattier cuts. Its versatility and prestige make it a sought-after option in high-end kitchens.

Eye Fillet vs Tenderloin: Head-to-Head Comparison

Eye fillet and tenderloin may be the same muscle, but subtle differences in naming, butchering, and use set them apart. Here is how they compare side by side:

Naming and Terminology

The biggest difference between eye fillet and tenderloin comes down to naming. In Australia and New Zealand, the cut is called eye fillet, while in the United States, Canada, and much of Europe, it is known as tenderloin. Both terms describe the same muscle, running along the spine inside the loin.

Butchers may also present it differently: “eye fillet” usually refers to the neatly trimmed centre section, prized for its uniform cylindrical shape, while “tenderloin” often describes the entire muscle, from the large butt end to the tapered tail.

This variation in terminology often creates confusion, but once you know they come from the same place, the differences are mostly about butchery style and regional language.

Texture and Tenderness

Both eye fillet and tenderloin are celebrated for their incredible tenderness, thanks to the fact that this muscle does very little work during the animal’s life. With minimal connective tissue and fine muscle fibres, it produces meat that is buttery-soft and easy to cut with a fork.

The eye fillet, typically trimmed into uniform steaks, delivers a consistent mouthfeel in every bite. Tenderloin, however, includes the entire muscle, so textures can vary slightly between the larger butt end, the centre, and the narrow tail.

Despite this, tenderness is the defining feature of both names, making them the go-to choice for those who value texture above all other qualities in beef.

Flavour and Fat Content

When it comes to flavour, both eye fillet and tenderloin lean towards the milder side. Because they are so lean, they lack the marbling and fat that enrich cuts like ribeye or sirloin. The result is a delicate beef flavour rather than the bold, buttery richness of fattier cuts.

The eye fillet is particularly known for its consistency, delivering a clean, refined taste throughout the trimmed portion. Tenderloin, however, may exhibit slight flavour variations along the muscle, with the butt end sometimes offering a slightly more intense flavour.

To elevate flavour, chefs often pair both cuts with sauces, butter, or bold sides, ensuring the tenderness is balanced with richness on the plate.

Size and Butchering Differences

Size is where the terminology creates the most noticeable difference. Tenderloin usually refers to the entire muscle, which is long, tapered, and weighs several kilograms. It includes three main sections: the butt end, the centre-cut, and the tail.

By contrast, eye fillet is often used to describe only the centre portion of the tenderloin. This trimmed piece is cylindrical and uniform, making it ideal for cutting into even steaks or medallions.

In restaurants and butcher shops, this distinction helps clarify whether you’re buying the whole tenderloin for roasts like beef Wellington or simply the eye fillet for pan-seared steaks. The meat itself is the same, but butchering style defines the name.

Cost and Availability

Both eye fillet and tenderloin are considered premium cuts, commanding some of the highest prices in the butcher’s cabinet. In Australia and New Zealand, eye fillet is the more common label, while tenderloin is widely recognised in North America and Europe.

Because butchers often sell the whole tenderloin in overseas markets, it can be slightly more cost-effective when bought in bulk.Eye fillet, on the other hand, is typically sold already trimmed into smaller, uniform pieces, which can drive the price higher per kilo.

Regardless of name, both cuts are widely available in most regions, though their cost reflects their reputation as one of the most tender parts of the cow.

Which One Should You Choose?

Here is how to decide between eye fillet and tenderloin, depending on your cooking style, presentation needs, and budget:

• For Everyday Clarity: If you’re in Australia or New Zealand, ask for eye fillet. In the US and Europe, tenderloin is the term but it’s the same cut.
• For Elegant Steaks: Eye fillet, usually sold as trimmed medallions or cylindrical pieces, is perfect for pan-searing, grilling, or serving as centrepiece steaks.
• For Roasts and Classics: Tenderloin, as a whole muscle, is ideal for dishes like beef Wellington, chateaubriand, or large roasts that require its full length.
• For Consistency: Eye fillet delivers uniform thickness and texture, making it easier to cook evenly without worrying about tapered ends or uneven cuts.
• For Value in Bulk: Buying the whole tenderloin can sometimes work out cheaper per kilo, especially if you’re confident trimming and portioning it yourself.
• For Special Occasions: Both cuts are premium and expensive, but they offer unmatched tenderness, making them perfect for celebrations or high-end dining.

Cooking Tips for Eye Fillet/Tenderloin

Here are the best ways to bring out the tenderness and subtle flavour of eye fillet and tenderloin:

• Cook Quickly at High Heat: These cuts are lean and don’t need long cooking. Sear, grill, or roast at high heat to keep them tender and juicy.
• Avoid Overcooking: Because they have little fat, they can dry out easily. Aim for rare to medium-rare for the best texture and flavour.
• Add Extra Richness: Pair with compound butters, creamy sauces, or red wine reductions to balance their mild, delicate flavour profile.
• Rest Before Serving: Allow the meat to rest for 5-10 minutes so the juices redistribute, keeping every bite moist and flavourful.
• Use Even Cuts: When portioning tenderloin, aim for consistent thickness to avoid uneven cooking, especially with the tapered tail section.
• Enhance with Sides: Serve alongside bold accompaniments like truffle mash, roasted vegetables, or peppercorn sauce to elevate the dining experience.
• Marinate Lightly: While strong marinades aren’t necessary, a gentle herb or wine-based marinade can add depth without overpowering the cut’s natural qualities.
• Tie or Truss for Roasts: If using the whole tenderloin, tying it ensures even cooking and helps maintain a neat, cylindrical shape during roasting.
• Use Cast Iron or Grill Marks: A heavy pan or grill helps achieve a rich crust that contrasts beautifully with the tender interior.
• Season Simply but Well: Salt and freshly ground pepper are often all that’s needed, letting the cut’s tenderness and natural flavour shine through.

Cut Above the Rest

Now that you’ve got the lowdown on eye fillet and tenderloin, you’re ready to make a choice that suits your tastes and your next meal. Whether it’s the slightly firmer texture of the eye fillet or the melt-in-your-mouth tenderness of the tenderloin, both cuts promise premium quality and undeniable flavour.

Each cut has its own unique appeal, making it all about your personal preference and the dish you’re preparing.

Don’t wait to experience the best in premium cuts! Head over to Carnivore Society for top-tier Wagyu and grass-fed steaks that bring out the finest flavours in every bite. Order now and elevate your next meal with the quality you deserve.