What is an Eye Fillet Steak
The eye fillet steak, also called the tenderloin or filet mignon, is a premium cut of beef taken from the loin of the cow, which runs along the spine. This muscle sees very little activity, resulting in a fine-grained, tender steak with a silky mouthfeel and mild beefy flavour. Because of this, it’s prized in fine dining settings, where appearance is paramount and the flavour speaks for itself.
How to choose the right eye fillet cut
Choosing the right eye fillet steak comes down to a few key factors. The steak should be uniform in thickness, about 4–5cm, and should have a round shape with clean edges. Additionally, the meat should be a bright red colour, with a small amount of white intramuscular fat. If you’re in doubt, ask your butcher to choose for you; they’re there to help!
Mastering the Art of Cooking a Perfectly Tender Eye Fillet Steak
Preparation Tips
When it comes to cooking eye fillet steak, the most important rule is to first let the steak come to room temperature before cooking. This allows for even heat distribution. For the best sear, pat the entire steak dry with paper towels. The less moisture, the better the browning. For seasonings, salt and freshly ground pepper are more than enough, but you can add a touch of garlic powder, dried herbs, or even your own dry rub.
Cooking Techniques
Pan searing:
There’s a reason that pan searing is so popular in professional kitchens. It delivers unparalleled heat control, a strong sear, and a consistent result every time. A cast iron or stainless steel pan is best for steak, as these materials hold heat better than non-stick pans, allowing for better browning. Make sure your pan is ripping hot before you lay your steak, and once a nice sear has developed on both sides, lower the heat to let the interior come up to temperature.
Searing on the grill:
Cooking on the grill adds a slightly smokier note to the steak and those classic grill marks. The steak will only need 1–2 minutes per side on a high heat to develop a nice sear. Turn the grill down to a low heat, and let the steak continue cooking, monitoring the internal temperature with a meat thermometer. Pull the steak off the grill when a few degrees below your target temperature.
Doneness Guide
- Rare – 48–52°C
- Medium Rare – 54–57°C
- Medium – 60–63°C
- Medium Well – 65–68°C
- Well Done – 70°C+
Coal grilling:
When a charred, smoky result is the aim, grilling over charcoal is the way to go. While temperature control can be difficult at first, it’s as simple as using a two-zone heat setup, with more coals on one side of the grill than the other. This allows you to get the high-heat sear on each side, then slide it over to the low-heat zone to finish over indirect heat.
Elevate Even Further
To enhance your eye fillet steak beyond the basics, finish with a quenelle of herb butter, a quick pan sauce with shallots, butter, and beef stock, or a classic peppercorn sauce. These small additions bring brightness to the steak, and transform it into a complete dish.
Where to Find the Best Eye Fillet Steak Restaurants
If you’re searching for the best eye fillet steak in the UAE, you can’t go past Hunter & Barrel. With locations in both Dubai and Abu Dhabi, our restaurants put quality at the forefront. Premium cuts, cooked over flame, finished with signature sauces and sides. This is steak at its best. Whether you’re celebrating a special occasion or simply craving a great meal, Hunter & Barrel stands as one of the best restaurants the UAE has to offer.
Ready to Taste the Difference
Visit Hunter & Barrel to experience the magic of great food, a vibrant atmosphere, and a truly unforgettable dining experience. Book your table now, or explore our full menu today.
