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Beef Eye Fillet Steak (Tenderloin) – Grass-Fed | Australia | 200g
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Grass-fed beef eye fillet (tenderloin), 200g, from the Diamantina Grass Fed programme in Queensland. Halal certified, no added hormones, portioned from a wet-aged primal and blast frozen. The most tender muscle on the animal: lean, fine-grained and mildly flavoured. Try our Asparagus Rolls with Eye Fillet recipe for inspiration.
Description
About this cut:
Grass-fed beef eye fillet (tenderloin), 200g. The most tender muscle on the animal: it does minimal work, producing a lean, fine-textured steak with a mild, clean flavour. Halal certified.
Where it comes from:
Diamantina Grass Fed programme (Stanbroke), Establishment 203, Grantham, QLD. Halal certified.
How it gets to you:
Portioned from a wet-aged primal and blast frozen in Queensland. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Sear in a very hot pan for 1 to 2 minutes per side for medium-rare. The lean cut benefits from a quick sear and plenty of rest. Serve as-is or with a simple sauce.
Learn more:
Read Grass-fed Beef vs Grain-fed Beef: What Are The Differences.
Good to know
- Origin: Diamantina Grass Fed programme (Stanbroke), Grantham, QLD, Australia
- 100% grass-fed; Halal certified; no added hormones
- 200g per steak; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Beef range.
Frequently asked questions
The Meat Club delivers grass-fed beef eye fillet across Singapore in 200g single-steak packs, blast frozen at source in Queensland. Orders placed before 2pm arrive the next day, islandwide, at no delivery charge. The cut is also sold as tenderloin or filet mignon elsewhere, so the same steak may appear under those names. Buy three packs to save 5%, or five to save 10%.
This eye fillet comes from the Diamantina Grass Fed programme run by Stanbroke, with cattle raised free range on natural pastures in Queensland. Processing happens at Establishment 203 in Grantham, in the Lockyer Valley, which is the site holding the SICHMA Halal certification. No added hormones are used at any stage. Country of origin is Australia.
Eye fillet is the more tender of the two, because the tenderloin muscle does almost no work during the animal's life. Ribeye carries more intramuscular fat, which is why it tastes richer: the grass-fed ribeye runs 11g fat per 100g against 4g for the eye fillet. Choose eye fillet for texture and a mild, clean flavour, ribeye for depth. Neither is better, they solve different problems.
Thaw the 200g eye fillet in the refrigerator overnight, then sear it in a very hot pan for one to two minutes per side for medium-rare. Because the cut is lean at 4g fat per 100g, it turns dry quickly past medium-rare, so pull it early and rest it for at least 3 minutes. Serve plain or with a simple pan sauce.
Refreezing thawed beef is not recommended, because a second freeze damages more muscle fibre and the steak loses moisture when cooked. The eye fillet arrives blast frozen and should go straight into the freezer on delivery. Once thawed in the refrigerator, use it within three days. If you need only one steak, the 200g packs are individually sealed, so thaw only what you plan to cook.
A 200g grass-fed eye fillet contains roughly 44g of protein, calculated from 22g per 100g raw, with 4g of fat per 100g and no carbohydrates. That makes it the leanest steak in the beef range. One 200g steak serves a single person as a main. The beef is Halal certified through the SICHMA scheme at Establishment 203, Grantham.
