A premium Australian wagyu eye fillet, raised on Sir Harry’s signature citrus-fed diet for exceptional tenderness and subtle sweetness.
With just the right marbling for juiciness, it cooks beautifully whether you’re pan-searing, grilling, or going sous-vide. A hint of natural sweetness makes it perfect for a special dinner or a well-deserved treat.
Sir Harry Wagyu Eye Fillet Steak — MBS4–5
Meet the ultimate tender cut: Wagyu Eye Fillet — exceptionally soft, leaner by nature, yet still luxuriously juicy thanks to its MBS4–5 marbling. Raised on Sir Harry’s signature orange-fed Wagyu program, this eye fillet delivers a refined, delicate beef flavour with a gentle sweetness and subtle citrus lift that sets it apart from standard grain-fed fillet. Perfect for those who crave buttery tenderness with a cleaner, more elegant Wagyu profile.
Orange-Fed Wagyu by Sir Harry / Grill • Pan-sear • BBQ (fast sear, pure tenderness)
Cooking guide (simple + restaurant-style)
Best doneness: medium-rare to highlight the cut’s natural tenderness and subtle citrus notes from the orange-fed diet.
Grill / BBQ / Hotplate
Bring steak to near room temp (10–15 min), pat dry.
Preheat grill to high. Lightly oil the grill — not the steak.
Season simply (salt + cracked pepper enhances the clean, delicate flavour).
Sear hard to build crust, flip once, then finish on lower heat if the cut is thick.
Rest 5 minutes to keep the centre tender and juicy.
Slice into medallions for elegant presentation.
Cast-iron pan
Heat pan to high until just smoking.
Sear each side firmly, then lower heat to let the interior come up gently.
Optional: baste with butter or Wagyu fat + garlic/herbs for a richer finish.
Tip: Eye fillet is extremely tender but very lean — avoid overcooking and rely on resting to maintain its velvety texture.
Serving ideas
Caviar & truffle indulgence: Eye fillet medallions with black truffle pomme soufflé, Champagne-shallot cream, and a spoon of oscietra caviar for an opulent finish.
Forest luxe: Charcoal-kissed eye fillet served with morel mushrooms, smoked bone-marrow glaze, and a velvety truffle–thyme jus layered with deep umami.
Citrus gold modern: Seared eye fillet with saffron-infused fennel, candied orange peel, confit heirloom tomatoes, and a golden citrus-wagyu reduction reflecting the orange-fed richness.
