Eye Fillet Steak (Tenderloin) | Premium Australian Beef
Eye fillet, also known as tenderloin, is prized for one reason above all else: tenderness. Cut from the least worked muscle of the animal, it delivers a fine texture, subtle beef flavour, and a clean, elegant eating experience that few cuts can match.
This is the cut chosen when softness and refinement matter most.
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-...
Tenderloin 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...
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 steak (tenderloin) | premium australian beef
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.
What thickness are the eye fillet steaks?
Most steaks are prepared at approximately 2.5 to 3 centimetres thick, which is the sweet spot for even cooking. This thickness gives you enough mass to build a proper crust on the outside while keeping the centre at your preferred doneness.
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.