Wagyu Eye Fillet | The Tender Heart of the Wagyu

Wagyu Eye Fillet | The Tender Heart of the Wagyu

by jeonghoon hwang in Perfect Pairings & Preparation

🥩 Wagyu Eye Fillet

The Tender Heart of the Wagyu

A cut reserved for those who appreciate the finest. The Eye Fillet, also known as the Tenderloin, is one of the most sought-after cuts in the world. It comes from a small, underused muscle along the spine — delivering an incredibly soft, buttery texture.

Historically featured in European classics like Chateaubriand and Beef Wellington, the Eye Fillet has always symbolised refinement. Now, with Australian Wagyu, it reaches new heights of flavour and elegance.

🍳 Cooking Tips: Minimalist Mastery

Because of its natural tenderness and subtle flavour, Eye Fillet shines when cooked simply:

  • Season: Generous salt and cracked pepper just before cooking
  • Method: Cast-iron pan or grill – high heat to sear
  • Doneness: Medium rare preferred – 2–3 mins per side, then rest
  • Optional: Finish with butter, garlic and thyme for extra aroma

🥂 Perfect Pairings

  • Wine: Light-bodied Pinot Noir or aged Bordeaux
  • Sides: Creamy mashed potatoes, roasted root vegetables
  • Sauce: Red wine jus or truffle mushroom cream

📦 Delivered Fresh by GMGP

Our Wagyu Eye Fillet is expertly trimmed and delivered fresh – not frozen. Store in the fridge (0–4°C) and enjoy within 3–4 days of delivery.

Before cooking, bring it to room temperature for the perfect sear.


Your perfect Wagyu steak begins here.

Tags: Wagyu
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