Grass Fed Beef Fillet Steak

Name: Grass Fed Beef Fillet Steak | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 1
Price: 80.00 AUD
Availability: InStock

$80.00/kg

Our Eye Fillet Steak — also known as beef tenderloin, fillet steak or filet mignon — is the most tender cut of beef available. Cut from grass-fed Australian Angus beef, it delivers a clean, delicate flavour and an exceptionally soft, buttery texture that needs little more than salt and heat.

Best cooked hot and fast to rare or medium-rare, then rested before serving. It's a premium choice for special occasions, date nights, or whenever you want a steak that feels effortless and refined. Available as a whole fillet for roasting or portioned into individual steaks by our butchers.

Whole fillet sizes: Small 500–600 g, Medium 600–750 g, Large 750–950 g. Individual steak sizes: 200 g, 250 g, or 300 g.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

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Description

The eye fillet — also known as beef tenderloin, fillet steak or filet mignon — is the single most tender cut of beef you can buy. Cut from the tenderloin muscle along the spine, it does almost no work during the animal's life, which means very little connective tissue and a texture so soft it practically melts under a fork. This is the steak you order for anniversaries, milestones, and any night that deserves a little extra.

Our Eye Fillet Steak comes from grass-fed Angus beef, delivering a clean, refined flavour that suits simple seasoning and classic technique. It's naturally leaner than heavily marbled cuts like scotch fillet or ribeye, but what it sacrifices in fat it more than makes up for in pure tenderness. Cooked properly — hot and fast, rested well — it's a steak that feels both luxurious and effortless.

Because the eye fillet is a long, tapered muscle, it's versatile in the kitchen. Buy it whole and roast it as a centrepiece for a dinner party, or let our butchers portion it into individual steaks at your preferred weight. The whole fillet option is particularly good value — you get the full tenderloin including the narrower tail end, which is perfect for stir-fries, steak sandwiches or beef carpaccio.

Whether you're celebrating something special or just treating yourself on a Tuesday, eye fillet delivers the kind of eating experience that makes you slow down and pay attention.

Quick Facts

Type/Cut: Eye fillet (also known as beef tenderloin, fillet steak, filet mignon)
Key features: Grass-fed Angus beef, exceptionally tender, lean cut with a delicate flavour
Beef type: Grass-fed Australian Angus
Best for: Pan-searing, BBQ, roasting whole, special occasions, quick premium dinners
Flavour/texture: Clean, delicate beef flavour with an exceptionally tender, buttery-soft texture
Prep notes: Cook hot and fast to rare or medium-rare; avoid overcooking as the lean cut can dry out

Why You'll Love It

Bold, clean beef flavour from grass-fed Australian Angus — the most tender cut on the entire animal
Versatile enough to roast whole as a show-stopping centrepiece or portion into individual steaks
Naturally lean and refined, with a delicate flavour that pairs beautifully with sauces and sides
Quick to cook — a hot pan, good salt, and a few minutes per side is all it takes
Available as a whole fillet or custom-cut steaks at 200 g, 250 g, or 300 g — your choice

Cooking Tips

Take the steak out of the fridge 20–30 minutes before cooking to bring it to room temperature for even cooking.
Season generously with flaky sea salt and cracked black pepper. Eye fillet's delicate flavour doesn't need heavy rubs — salt and heat are enough.
Sear over high heat in a heavy cast-iron pan or on a hot BBQ for 2–3 minutes per side for rare to medium-rare. You want a deep golden crust with a rosy-pink centre.
Because the eye fillet is lean, aim for rare (50–52°C internal) or medium-rare (52–54°C) at most. Past medium, the tenderness drops off noticeably.
Rest the steak for 5 minutes after cooking — this is non-negotiable. The juices settle, the fibres relax, and every bite stays tender.
If roasting a whole fillet, sear it all over in a hot pan first, then finish in a 200°C oven for 15–20 minutes depending on size. Rest for 10 minutes before slicing.

Serving Ideas

Serve as individual steaks with a classic béarnaise, peppercorn sauce, or café de Paris butter for a steakhouse experience at home.
Slice a whole roasted fillet and serve on a warm platter with roasted chat potatoes, steamed greens, and a red wine jus.
Thinly slice leftover eye fillet for steak sandwiches, beef carpaccio, or a cold roast beef salad the next day.

Add Eye Fillet Steak to your next order and taste why this cut has earned its reputation as Australia's most tender beef.

Butcher's Tip: The eye fillet is the leanest of the premium steak cuts — it has very little intramuscular fat compared to a scotch fillet or ribeye. That's what makes it so famously tender, but it also means there's no fat to baste the meat from the inside as it cooks. Keep it rare to medium-rare (50–54°C internal) and pull it off the heat sooner than you think. A blushing pink centre is the sweet spot — any further and you're trading tenderness for dryness.

Bonus Tip: In the final 60 seconds of cooking, drop a generous knob of butter into the pan with a crushed garlic clove and a sprig of thyme. Tilt the pan and spoon the foaming butter over the steak repeatedly. The butter adds richness to the lean fillet, the aromatics perfume the crust, and you'll get a finish that rivals any restaurant kitchen. It's the single easiest upgrade you can make to an eye fillet.