The Crème de la Crème of Steaks, Golden Jubilee Eye Fillet is the most lean and tender of all cuts.
The eye fillet is cut from the tenderloin and is considered the gold standard of beef cuts.
While eye fillet is the most expensive cut of beef over all the other tenderloin options it is favoured by chefs as it requires little handling since the fat and trimmings have been removed.
The tenderloin sits beneath the ribs, next to the backbone. This muscle does very little work, so it is the most tender part of the beef.
4 Eye fillets, 4 rashers of bacon, Sea salt, Ground black pepper
Wrap one slice of bacon around the outer edge of each fillet and secure the ends of the bacon by sticking a toothpick into the steak where the two ends of the bacon meet.
Season both sides of the beef fillet steaks with salt and black pepper.
Preheat the pan to high heat and add your steak.
Place your fillet steak in the pan and let it sizzle for 30 seconds before you flip it using tongs. Cooking time will depend on how you like your fillet steak cooked.