Eye Fillet | Burnham Grazing | Know Your Farmer
All Burnham Grazing Products
Burnham Grazing Eye Fillet
Certified OrganicBiodynamicOrigin

Eye
Fillet

Burnham Grazing | Banana Shire, Central QLD

The most tender cut on the beast, from the tenderloin. Lean, buttery, best cooked hot and fast.

FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
CookPan sear
TextureVery tender
FatLow
Serve55-57°C
View on Map
Cut OverviewAbout This Cut

Eye fillet is prized for being the most tender cut on the beast. It sits beneath the spine in the short loin and does almost no work, which is why the muscle fibres are so fine and yielding. Lean with minimal connective tissue and low saturated fat.

Tip: Wrap a strip of streaky bacon or speck around the fillet while it rests to add a layer of fat and flavour to an otherwise very lean cut.

The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
Biodynamic
CertifiedFarm certified

Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.

Nutrition
Nutritional Values
Data Source

F000812 - Beef, eye fillet (tenderloin), untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.

136kcal
Energy per 100g
136 kcal
570 kJ • typical average
Macronutrients per 100g
Protein22.2g
Complete protein. All essential amino acids present.
Total Fat5.2g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium57mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
136 kcal / 570 kJ▼
Total energy from protein, fat and carbohydrates.
Protein
22.2 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat
5.2 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated
2.1 g▼
Naturally present in beef. Not added during processing.
Carbohydrates
0 g▼
Beef contains no carbohydrates.
of which Sugars
0 g▼
No added or naturally occurring sugars.
Sodium
57 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron
2.1 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc
3.6 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B12
1.2 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B6
0.4 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)
5.9 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
All values sourced from FSANZ AFCD F000812 - Beef, eye fillet (tenderloin), untrimmed, raw. Typical averages per 100g. Not dietary or medical advice.
Eye Fillet | Burnham Grazing | Know Your Farmer
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
Hot pan with beef tallow or good oil. Quick sear on each side then finish in the oven or rest from heat to hit temp. Low-and-slow ruins this cut.
Seasoning
Flaky salt before cooking. Cracked black pepper after resting. Keep it simple, the meat is the point.
Internal Temperature
Medium-rare 55-57°C. Medium 60-63°C. Pull from heat 2-3°C below target, carry-over will finish it.
Resting
Rest for at least 5 minutes under loose foil. Slice thick across the grain.
Recipe Suggestions
Recipes
01
Fillet with Cafe de Paris ButterPan sear • 20 min • Serves 2
▼
You'll Need
2 x eye fillet steaks (200g each)1 tbsp beef tallow100g softened butter2 tsp Dijon mustard1 tbsp baby capers, chopped2 tbsp parsley, finely chopped1 garlic clove, gratedFlaky salt and black pepper
Method
1Mash butter with mustard, capers, parsley and garlic. Roll in baking paper and chill.
2Bring steaks to room temperature. Pat dry. Season with flaky salt.
3Heat a cast iron pan until smoking. Add tallow. Sear steaks 2 minutes per side.
4Sear the sides for 30 seconds each. Pull at 55°C internal.
5Rest 5 minutes. Top with a thick disc of cafe de Paris butter and serve.
Tip: Eye fillet is lean. The compound butter finishes the dish and carries the fat you would otherwise miss.
02
Whole Fillet Roast with JusOven roast • 40 min • Serves 6
▼
You'll Need
1 whole eye fillet (1.2kg), trimmed2 tbsp beef tallow4 garlic cloves, crushed4 sprigs rosemary200ml red wine400ml beef stock1 tbsp cold butterFlaky salt and pepper
Method
1Bring fillet to room temperature. Truss with cooking twine. Season heavily with salt.
2Heat oven to 200°C. Sear fillet in tallow on all sides in a hot oven-proof pan.
3Add garlic and rosemary. Transfer to the oven. Roast 18-22 minutes to 55°C core.
4Rest on a board 10 minutes. Meanwhile deglaze the pan with wine, reduce, add stock, reduce by half.
5Whisk in cold butter. Slice fillet thick, spoon over jus.
Tip: Pull at 52°C if you want a true medium-rare across a whole fillet. It will climb 3-4°C during the rest.
03
Eye Fillet WellingtonOven · 1 hr 30 min · Serves 6
▼
You'll Need
1kg Burnham Grazing eye fillet2 tbsp olive oil500g chestnut mushrooms2 shallots, finely chopped3 garlic cloves50g butter6 slices prosciutto2 tbsp Dijon mustard500g puff pastry1 egg, beatenSalt and pepper
Method
1Sear seasoned fillet hard in olive oil 1 minute per side. Cool. Brush with mustard.
2Blitz mushrooms, shallots and garlic to a paste. Cook in butter 10 minutes until dry. Cool.
3Lay prosciutto on cling film, slightly overlapping. Spread mushroom duxelles over. Place fillet on top. Roll up tightly. Chill 30 minutes.
4Roll out puff pastry. Place fillet roll on pastry. Wrap, sealing edges. Score the top. Brush with egg.
5Bake at 200 degrees C for 25 minutes. Rest 10 minutes. Slice into thick rounds.
Tip: Chill the wrapped fillet before pastry to keep the layers crisp. Pull it from the oven at 50 degrees C internal for medium-rare.