Centre Cut Fillet Steaks & Diced Fillet
Buttery-tender prime fillet - you won't be disappointed
- Tender, outdoor reared, UK grass-fed beef
- Traditionally matured on the bone for a minimum of 21 days
- Cut by hand by our expert butchers
- PLUS - Diced Fillet, worth £19, with every order
Price per kg:
- 4 Centre Cut Fillet Steaks, 160g each
- pack Diced Fillet Steak, 450g
Traditionally aged to bring out the subtle flavour - treat yourself to their ultimate tenderness!
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: 5 ½-6 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.
1. Prepare the meat
Remove the defrosted meat from the packaging and pat dry with kitchen paper.
Thread the diced fillet onto bamboo or metal skewers.
2. Sear the meat
Once ready to cook, place your grill pan over medium-high heat, drizzle in a touch of oil.
Cook the fillet skewers on one side for 2-3 minutes turn and cook for a further 2-3 minutes without touching.
Remove the skewers from the pan and leave to rest covered with foil in a warm place.
Serve hot with Chimichurri sauce on the side, to drizzle over the kebabs.
Add a selection of vegetables to each kebab skewer.
1 Courgette, sliced into 1cm rounds, 1 large red Onion, cut into large chunks, 18 Cherry Tomatoes.
Fillet Steak & Diced Fillet Steak