The Eye Fillet Roast is tender and juicy, with a delicate flavour. Cut from the centre of one of only two tenderloins, it comes from a muscle that does the least amount of work. With little or no fat or connective tissue, this cut is very lean.

Eye Fillet Roast is best suited to portioning into steaks for pan-frying, barbecuing or cut into strips for stir-frying.

Suitable Cooking Methods: Pan-Fry, BBQ, Stir-Fry, Roasting.