Fillet Steak
Choose an option
Our subscription is for three deliveries only and cannot be cancelled
British Beef
Filet mignon. Cut from the beef tenderloin, our fillet is the leanest and most tender of all the steaks.
Cook at maximum heat to create a caramelised sear on the exterior and serve medium rare to rare.
Top tip from our butchers: rest your steak for the same length of time as you have cooked it to enable the meat to relax and retain succulence.
All of our beef is dry-aged for a minimum of 28 days. High welfare product, grass-fed, free range.
Responsibly reared in the Glens of Scotland.
Allergens are stated in BOLD CAPITALS
100% Beef
To cook the fillet steak, bring the steak to room temperature before cooking. Heat a frying pan or griddle until very hot, season the steak and cook to your preferred doneness. Once cooked, remove from the heat and rest the steak for the same length of time as it was cooked, allowing the meat to relax and retain its succulence.
Frequently bought together
Chicken Breast Fillets
From £8.50
Blistering Fillet Kit
From £39.00
Dry Aged Ribeye Steak
From £24.25
Sirloin Steak
From £20.80
Dummy content
