Angus Eye Fillet

$59.99per kilogram

The tenderest cut in the case. Lean, fine-grained, made for a quick sear.

How much, and how long

Per adult: 200ga guide, not a rule
A kilo feeds: 5 adults
Cook it: Pan · Grill · Barbecue
Minutes: 3-4 a side, 5 rest
Inside: 55°C med-rare, 60°C medium

Boneless and the leanest cut on the counter, so a smaller piece goes further.

Cooking for the week? Plan the week

Weight

Cut

Clear

Collect from Emu Plains with no minimum, or delivery from $27 on orders of $150 or more. Pay by card, Afterpay or Klarna.

About this cut

The eye fillet is the tenderloin, the long muscle under the backbone that does the least work on the animal. It is the most tender cut in the case, soft enough to cut with the side of a fork. It carries almost no fat, so the flavour is mild and it does not forgive overcooking. Buy it for the dinner that matters. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.

A very hot heavy pan or grill, and a good sear on every side. Three to four minutes a side for a thick piece, then drop the heat. Grass-fed beef is lean, so it cooks a touch faster than you expect; pull it early. Pull it at 55°C for medium-rare or 60°C for medium, then rest it; it climbs a few degrees as it rests. Five minutes under foil with a knob of butter, then serve it in thick slices.

Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.

Gluten free.