Eye fillet, also known as tenderloin, is prized for its fine texture and unmatched tenderness. Because it is naturally lean with minimal fat, it requires careful heat control to avoid overcooking.
The goal is simple: develop a deep golden crust while keeping the centre soft, pink and juicy. Proper resting is what transforms a good steak into a perfect one.
Eye fillet, also known as tenderloin, is prized for its fine texture and unmatched tenderness. Because it is naturally lean with minimal fat, it requires careful heat control to avoid overcooking.The goal is simple: develop a deep golden crust whi...
Author:
Jaz K
Ingredients
4 eye fillet medallions (3–4 cm thick)
2 tsp sea salt
1 tsp freshly cracked black pepper
1 tbsp beef tallow or neutral oil
2 tbsp unsalted butter
2 garlic cloves, lightly crushed
2–3 sprigs fresh thyme
Directions
Step 1: Bring to Room Temperature
Remove medallions from the fridge 30 minutes before cooking. Pat dry thoroughly. Season generously with salt and pepper on all sides.
Step 2: Preheat the Pan
Heat a cast-iron or heavy stainless steel pan over high heat. Add tallow or oil just before placing the medallions in the pan.
Step 3: Sear Properly
Place medallions in the pan and do not move them for 2 to 3 minutes. Flip and cook another 2 to 3 minutes for medium rare. For thicker pieces, reduce the heat slightly and cook an extra 1 to 2 minutes.
Step 4: Butter Baste
Add butter, garlic, and herbs to the pan. Tilt slightly and spoon the melted butter over the medallions for 30 to 60 seconds. This adds flavour and gentle surface heat.
Step 5: Use a Thermometer
The temperature will rise during resting. Remove at these internal temperatures:
Rare: 46 to 48°C Medium rare: 50 to 52°C Medium: 55 to 57°C
Step 6: The Resting Guide
Resting allows juices to redistribute. Cutting too early causes moisture loss. Always rest on a warm board, never a cold plate.
Medallions under 3 cm thick: Rest 5 minutes for even juice redistribution. Medallions 4 cm or thicker: Rest 8–10 minutes to prevent moisture loss.
Step 7: Serve
Slice gently across the grain or serve whole for a classic presentation.
Recipe Note
What to Pair With
Creamy Mashed Potatoes: Soft texture complements the tenderness of eye fillet.
Red Wine Jus: Adds richness without overpowering the delicate beef flavour.
Steamed Asparagus: Fresh contrast that keeps the plate balanced.
