A deliciously tender touch of luxury
- Grass-fed, 21 day matured British beef
- Hand cut and tied by our Butchers
- Delicate flavour and supremely tender
Price per kg:
With a delicate flavour that’s rich yet subtle, our Fillet is so tender, you could practically cut it with a spoon. Cut from the chateaubriand end of the fillet, our Butchers hand tie it to keep it together. A delicious choice for steak night or paired with mushroom duxelles and flaky pastry for your own Beef Wellington.
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 4-5 minutes per side, rest for 6 minutes
Medium: 5½-6 minutes per side, rest for 4 minutes
Well Done: 7-7½ minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Try these steaks cooked ‘low and slow’ - find out how here.