Eye Fillet (Whole Tenderloin)
Eye fillet is the most tender cut on the animal, and buying it whole is the best way to get it at a fair price. Every eye fillet here is a whole tenderloin of about 2kg, so you can cut medallions, tie a centre-cut roast or make beef Wellington.
Choose grass-fed Angus from AMG or Southern Ranges SR+, or grass-fed Wagyu from Roam at marble score 2 to 3+.
How to use a whole eye fillet
A whole fillet has three parts: the thick head, the even centre and the thin tail. The centre cooks evenly from end to end, which makes it the part to roast whole or wrap for Wellington.
Cut the head into thick medallions and use the tail for a stir fry, or fold it under and tie it if you roast the whole fillet. Remove the silverskin, the thin silver membrane, with a sharp knife before cooking.
Eye fillet for Christmas
A whole roast eye fillet is one of the simplest Christmas centrepieces. Sear it all over, roast it at a high heat and take it out at 52 to 54C for medium rare, then rest it for 10 to 15 minutes before carving. Allow about 200g per person when it is the main event.
A glossy red wine jus is the classic sauce, and ordering early in December leaves room for our Monday, Wednesday and Friday dispatch days.
Eye fillet price per kg
Prices checked 18 October 2026.
| Eye fillet | Smallest order | Full box | Double box |
|---|---|---|---|
| AMG grass-fed tenderloin | 6kg, $50/kg | 12kg, $45/kg | 24kg, $42/kg |
| Roam grass-fed Wagyu, MB2-3+ | 5kg (2 fillets), $66/kg | 20kg, $56/kg | 40kg, $53/kg |
| Southern Ranges SR+ | 4.4kg (2 fillets), $75/kg | 18kg, $65/kg | 36kg, $60/kg |
Half boxes sit in between: $61/kg for Roam Wagyu (10kg) and $70/kg for Southern Ranges SR+ (9kg).
Tenderloin Wagyu from $56/kg - Grass-fed Beef MB2-3+ - Roam
The most tender cut on the animal, now in a price bracket that finally makes sense. This MB2 grass-fed tenderloin is Australian beef grad...
Tenderloin from $45/kg - Grass-Fed Beef - AMG
The most tender cut on the animal at a price that finally makes weeknight steak nights possible. This grass-fed beef tenderloin is grass-...
Eye Fillet from $65/kg - 100% Grass-Fed and Finished Angus Beef - Southern Ranges SR+
The cut that earned a thousand date night reservations, hand selected and priced fairly. This hand selected eye fillet is AMG's premium S...
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More about eye fillet (whole tenderloin)
Is eye fillet the leanest cut of beef?
Yes. Eye fillet is one of the leanest premium cuts of beef, with minimal fat and no gristle. It sits well under most other premium steak cuts for fat content, which is why it appeals to anyone wanting a refined steak without the richness of a marbled cut like scotch fillet or rump cap.
Can I freeze eye fillet after delivery?
Yes. All eye fillet is vacuum sealed and freezes beautifully for up to 6 months without quality loss. For best results, freeze on the day of delivery if you are not cooking within 5 days, and defrost slowly in the fridge overnight before cooking.
How do I cut a whole eye fillet into steaks?
Remove the silverskin, then cut the head and centre into medallions 3cm to 5cm thick, keeping them even so they cook at the same rate. The thin tail suits a stir fry, or fold it under and tie it if you roast the fillet whole.
Is eye fillet delivered fresh or frozen?
All eye fillet is delivered chilled, never frozen, unless clearly marked otherwise on the product page. Our cold chain delivery keeps the meat at the right temperature from pack to door, so you can cook it as soon as it arrives or freeze it yourself.
What is the best doneness for eye fillet?
Medium rare is the recommended doneness for eye fillet. The cut is so lean that cooking past medium will dry it out quickly. Aim for an internal temperature of 52 to 54C, rest for 5 minutes, and slice against the grain to preserve the signature softness.
What is the difference between eye fillet and tenderloin?
They are the same cut, just different names. Eye fillet is the standard Australian term. Tenderloin is more common in the US. Filet mignon refers specifically to portioned steaks cut from the tapered end of the eye fillet. The muscle itself is the psoas major, the least worked muscle in the animal.
How many people does one eye fillet feed?
A whole eye fillet weighs around 1.5 to 2 kilograms and typically feeds 6 to 8 people. For portioned steaks, allow 200 to 250 grams per person for a generous main, or 150 to 180 grams for a medallion course as part of a larger menu.
Can I cook eye fillet on the BBQ?
Yes, and it works exceptionally well. Use a hot grill, sear for 2 to 3 minutes per side for medallions or 4 minutes per side for thicker steaks, and rest for at least 5 minutes before serving. Avoid lid down cooking on the BBQ as eye fillet is lean and can dry out fast.
How much is eye fillet per kg?
As of 18 October 2026, whole eye fillet starts at $45/kg for AMG grass-fed tenderloin in a 12kg full box, $56/kg for Roam Wagyu in a 20kg full box and $65/kg for Southern Ranges SR+ in an 18kg full box. Smaller orders cost more per kilo.