Eye Fillet Steak


82 people made this

The eye fillet is cut from the tenderloin and is the most tender cut of beef. It is best cooked very simply to bring out its rich flavour.


Serves: 2 

  • 2 beef eye fillet steaks, 4cm thick
  • 2 tablespoons olive oil
  • freshly ground black pepper to taste
  • 60g butter

Preparation:5min  ›  Cook:10min  ›  Extra time:1hour resting  ›  Ready in:1hour15min 

  1. Rub the beef with the olive oil and season with salt and freshly ground black pepper. Let the beef rest at room temperature for 1 hour.
  2. Heat a large, heavy frying pan over medium-high heat. Quickly sear the meat about 5 seconds on each side then remove from frying pan. Melt and brown the butter in the frying pan. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the frying pan and let stand for about 5 minutes for the juices to settle.

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Reviews (7)


AWESOME. I followed the instructions exactly and the fillet tasted like the last one I had at Taste Of Texas restaurant! It is so simple, yet so delicious. If you love a good steak dinner, you must try this. I've shared this with everyone I know and am getting rave reviews. Another reviewer suggested making a sauce - so I did and served it on the side. I just added a couple of tablespoons of Merlot wine to the steak pan, scraped up the crusty fon and let it reduce a little. Outstanding. Rayna you are very gracious for sharing this with your All Recipes friends. - 29 Sep 2008


Awesome! Just made these and they were delicious! I only cooked the steaks for 1 and 1/2 minutes each side because we like our beef blue and they were perfect! And thanks for the jus idea, Stephanie! - 21 Aug 2013


This is one of those great recipes that even a 'beginner' like me can try to follow & vary, and even 'get wrong', and its good every time. (Didn't even have to knock out the smoke detector this time ). Am now starting to work on sauces using the juices from the cooking. A knockout indeed! - 02 Oct 2013

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