The most tender cut of beef. The eye fillet comes from the hindquarter of the animal and is the strip of muscle tucked in the backbone. With superior quality taste and melt in your mouth texture, you cannot go wrong with this cut of beef. Eye Fillet has a mild flavour. Being the leanest cut of steak, be careful not to overcook as it can dry out. Pan fry on medium to high for a tender steak, or seal the outside and roast for 20 minutes per 500g. Make sure to rest for 15 minutes before slicing for an impressive steak.