Perfect Eye Fillet Medallions with Resting Guide
Introduction
Eye fillet, also known as tenderloin, is the most tender cut on the animal, with a fine, almost buttery texture. Cut into thick medallions, it cooks quickly and elegantly, which is exactly why heat control and a proper rest matter so much. Because it is naturally lean, the line between perfect and overdone is a narrow one.
The aim is a deep golden crust over a soft, pink, juicy centre. A good grass fed eye fillet, a hot pan, and a patient rest are all it takes to turn a beautiful cut into a faultless plate.
Ingredients
For 4 servings
- 4 x 150geye fillet medallions3-4cm thick, at room temperature
- 2 tspsea salt
- 1 tspblack pepperfreshly cracked
- 1 tbspbeef tallow
- 30gbutter
- 2 clovesgarlicsmashed
- 2 sprigsthymefresh
Utensils
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- Heavy pan
- Tongs
- Spoon
- Meat thermometer
- Chopping board
Cooking Steps
Season and temper
Take the medallions out of the fridge 30 minutes before cooking and pat them dry. Season all over with salt and pepper.
Heat the pan
Heat a heavy pan over high heat, add the tallow, and let it shimmer.
Sear
Sear the medallions for 2 minutes per side, plus the edges, until a deep golden crust forms. Eye fillet is lean, so do not overcrowd the pan.
Baste
Lower the heat, add the butter, garlic, and thyme, and spoon the foaming butter over the medallions for 30 to 45 seconds. Pull at 50 to 52°C for medium rare.
Rest
Rest the medallions for 5 minutes, loosely tented. The centre will climb to around 54 to 56°C.
Serve
Serve the medallions whole with the pan butter spooned over.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is eye fillet? +
Eye fillet, also called tenderloin, is the long, lean muscle that runs along the spine and does little work, which is why it is the most tender cut on the animal. It has a fine texture and mild, clean flavour. Cut into medallions, it is prized for quick, elegant cooking.
How do you cook eye fillet medallions? +
Sear seasoned medallions in a hot pan for about 2 minutes per side, including the edges, then baste with butter, garlic, and thyme. Pull at 50 to 52°C for medium rare and rest for 5 minutes. Because eye fillet is lean, fast high heat and a careful rest keep it juicy.
What temperature is medium rare for eye fillet? +
Pull eye fillet at 50 to 52°C for medium rare, since it rises to around 54 to 56°C while resting. Eye fillet is lean and dries out quickly past medium, so a thermometer is worth using. For medium, pull at about 54°C and rest as usual.
Why is resting important for eye fillet? +
Resting lets the juices redistribute through this lean cut so they stay in the meat when you cut it. Five minutes loosely tented is enough for medallions. Skipping the rest, or cutting straight away, loses moisture fast and leaves an already lean steak drier than it should be.
Why serve eye fillet with butter or extra fat? +
Eye fillet has little internal fat, so basting with butter or serving with a rich sauce adds the moisture and flavour the cut lacks on its own. Many cooks also wrap it in bacon for roasts. Here, a quick butter baste does the job without overwhelming the delicate beef.
