The fanciest steak in the share, on a Tuesday
Eye fillet has a reputation as restaurant food — the cut you order out because you're worried about wrecking it at home. Here's the truth: two medallions, a hot pan and eight minutes is all it takes, and the garlic cream sauce builds itself in the same pan while the steaks rest. No tricks, no cheffy equipment, no stress. If it's your first go at the tenderest cut in the pack, this is exactly where to start.
Ingredients
- 2 Your Farmer grass-fed eye fillet medallions (about 140g each)
- Salt and pepper to season
- 1 tbsp olive oil
- 25g butter
- 3 cloves garlic, finely chopped
- 150ml thickened cream
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh parsley
- Mash or steamed greens, to serve
Instructions
If you've got 15 minutes to spare, let the medallions sit out of the fridge first (optional) — they'll cook more evenly. Pat them dry and season generously all over.
2 eye fillet medallionssalt and pepperHeat the oil in a heavy pan over medium-high heat until shimmering. Sear the medallions for 3–4 minutes each side for medium-rare.
1 tbsp olive oilMove the medallions to a warm plate, cover loosely with foil and rest them while you make the sauce.
Drop the heat to medium. Add the butter and garlic to the same pan and cook for 30 seconds, until fragrant but not browned.
25g butter3 cloves garlicPour in the cream, stir in the mustard and any resting juices from the plate, and simmer for 2–3 minutes until the sauce coats the back of a spoon. Season to taste.
150ml thickened cream1 tsp Dijon mustardServe the medallions over mash or steamed greens with the sauce spooned over and the parsley scattered on top.
1 tbsp chopped parsleyAppears in
Pack A share — Fillet (2 pack, ~280g)
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Getting to Know the Eye Fillet
The eye fillet is the tenderloin — a long, slender muscle tucked up under the backbone that does almost no work in the animal's life. No work means no tough connective tissue, and no connective tissue means the most tender cut on the whole beast. It's also the leanest, which is why the rules are short and non-negotiable: hot pan, quick cook, proper rest. There's no marbling in reserve to forgive a long cook, so this is the one cut you never slow-cook and never walk away from. Your Farmer® fillet comes as a twin pack of two 140g medallions — the neat, plate-sized shape comes from smaller-framed grass-fed cattle, and it's the right thickness to sear hard without drying out. If you want the full why behind the hot-and-fast rule, our guide to cooking grass-fed beef walks through it cut by cut.
Swaps and Variations
The garlic cream sauce is a workhorse, so don't stop at fillet. A scotch fillet takes it beautifully — richer cut, add a minute a side. Lamb loin chops work too: cook them to blush pink and spoon the same sauce over. In the pan itself, a handful of sliced mushrooms added before the garlic turns it into a garlic-mushroom cream, and swapping the parsley for tarragon takes the whole plate in a French direction. If cream's off the menu, mash an extra knob of butter with the garlic and let it melt over the steaks instead.
Storage and Leftovers
Raw medallions keep two to three days in the coldest part of the fridge, and if yours arrived frozen, thaw them overnight in the fridge rather than on the bench. Cooked fillet is best eaten the night you make it — reheating tends to undo all your careful medium-rare work — so if there are leftovers, slice them cold and thin the next day for a steak sandwich with mustard, or over a green salad. The sauce keeps two days in the fridge; loosen it over low heat with a splash of milk. The twin pack turns up in the Pack A rotation of our grass-fed beef CSA share, and when there's surplus you'll also find the eye fillet twin pack on its own.
Frequently asked questions
How do I know when the medallions are done?
Can I use light cream instead of thickened cream?
My medallions are thicker than 3cm — do I change anything?
Can I scale this up for four?
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