Eye fillet steak, also known as tenderloin steak or filet mignon, is a cut of beef that comes from the loin section of the animal. It is one of the most prized cuts of steak due to its tenderness, mild flavor, and relative lack of fat marbling.
The eye fillet steak is cut from the tenderloin, which is a long, cylindrical muscle that runs along the spine of the animal. It is a very lean cut of meat, with little fat or connective tissue. This makes it exceptionally tender, but also means that it can dry out easily if overcooked.
Eye fillet steak is typically boneless, and is often cut into thick, round pieces that are perfect for grilling, broiling or pan-searing. It is also sometimes served as medallions, which are smaller, bite-sized pieces of meat.
Due to its tenderness and mild flavor, eye fillet steak is often served with simple accompaniments, such as a rich sauce, roasted vegetables or a potato dish. It is a popular cut of steak in high-end restaurants, and is often considered a special occasion or celebratory dish.
In summary, eye fillet steak is a prized cut of beef that comes from the tenderloin section of the animal. It is known for its tenderness, mild flavor, and lack of fat marbling, and is often served as a special occasion dish.