Yes, it is. Let’s learn more about this prized cut of beef and why it’s considered one of the best available.
What Is Tenderloin and Why Is It Called Eye Fillet?
The tenderloin is a long, narrow muscle found deep within the loin, running along either side of the cattle’s spine. In Australia, we call it the eye fillet. In the United States, it’s better known as the tenderloin or filet mignon when sliced into steaks. Around the world, it goes by different names, but the cut is the same.
This area of the animal does almost no work. The muscle doesn’t support movement or carry much weight, so it stays soft and smooth throughout the cow’s life. That’s what makes it the most tender cut of beef.
The Most Tender Cut of Beef
The tenderloin is famous for its supreme tenderness. It requires barely any effort to cut or chew. Unlike other cuts that offer a bold, beefy punch, this one delivers a delicate, clean taste.
Its subtle flavour means there’s no need to add extra ingredients. A bit of salt, a drizzle of butter and a perfectly timed sear is often all it takes. You don’t have to do much when the cut is already this good.
What’s It Called Around the World?
Depending on where you are, you might see this cut under different names:
- Eye Fillet: Australia and New Zealand
- Tenderloin: United States
- Filet de Boeuf: France
- Filé Mignon: Brazil
- Fillet Steak: United Kingdom
So yes, whether you say eye fillet or tenderloin, you’re talking about the same premium cut from the same part of the animal.
How It’s Served at Elements Brasserie
At Elements Brasserie, our eye fillet is prepared with care and simplicity to let the quality of the meat shine. Each steak is served with your choice of steakhouse chips, garden salad or creamy mashed potato.
Want to take it further? Add your favourite sauce. We offer classic mushroom, pepper, red wine jus or chimichurri, depending on your preference. Whether you like it rare or well done, we’ll cook it to your liking.
Why Diners Love the Eye Fillet
It’s one of the most famous beef cuts for good reason. The tenderloin comes from a part of the animal that doesn’t get used, so the muscle fibres stay fine and unworked. This results in a buttery-soft texture that’s hard to match.
It’s simple. It’s elegant. And when it’s done right, it’s unforgettable.
Craving a perfectly cooked eye fillet?
Reserve your table at Elements Brasserie and enjoy one of the most tender and refined steak experiences on the menu.
