Fillet Steak, Classic Cut
A deliciously tender touch of luxury
- Grass-fed, 21 day matured British beef
- Cut and tied by hand by our butchers
- Generous 170g size
Price per kg:
Cut from the Chateaubriand end of the whole fillet. So tender they need a little help to keep their shape, so our butchers carefully tie each one around the middle.
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.