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Eye fillet / Beef Tenderloin

Eye fillet steak is a cut from the beef tenderloin, a long cylindrical muscle that runs along the spine of the cow. It is one of the most tender and prized cuts of beef, known for its rich flavour and tender texture. The tenderloin is located in the striploin, you will also find the tenderloin as one of the muscles of the T-Bone steak.

Nutritional information
Eye fillet or beef tenderloin is a good source of protein, iron, and vitamin B12. A 100g serving of cooked eye fillet contains approximately 26 grams of protein, 2.95 milligrams of iron, and 1.75 micrograms of vitamin B12.

Cooking methods
1. PAN SEAR
Heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat. Rub the steak with a bit of oil and season with salt and pepper. When the pan is hot, place the steak in the pan and sear for 3-4 minutes on each side, or until a crust forms. Lower the heat to medium and continue cooking for another 2-3 minutes on each side for medium-rare, or until the internal temperature of the desired doneness is achieved. Let the steak rest for a few minutes before slicing and
serving.

TIP: Add some compound butter, fresh herbs or garlic cloves to the pan near the end of cooking to baste in extra flavour to the steak.

2. BBQ GRILLING
Preheat a grill to medium-high heat. Rub the steak with a bit of oil and season with salt and pepper. Place the steak on the grill and cook for 4-5 minutes on each side for medium-rare, or until the internal temperature of desired doneness is achieved. Let the steak rest for a few minutes before slicing and serving.

TIP: You can also add some wood chips to a BBQ smoker box to give the steak an extra smoky flavour.

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