Price range: £12.96 through £24.48
English Fillet Steak
Fillet steak
Taken from the inside of the loin, this meltingly tender cut is prized the world over. Aged on the bone and prepared on the block. The fillet is so tender because as a muscle it does very little work, as a steak its very lean.
Also know as Beef tenderloin, Fillet de bouef, Fillet Mignon, Centre cut, Chateaubriand and tournedos, plus many more the world over.
A fillet steak can be grilled, pan-fried or griddled. As this is a very lean cut it can dry out if it is served really well done.
Cooking times for a fillet steak are as follows:
Get to room temperature before cooking
Rare: 3-4 minutes each side
Medium: 4-5 minutes each side
Well done: 6-7 minutes each side
Leave to rest for a couple before serving.
We source all of our beef from suppliers and farmers that we have been working in partnership with for decades. With years of experience, we select the perfect beef to be aged and prepared for your dinner table. assessing the marbling, colour, and texture along with the conformation of the carcass. We know that the secret lies in the detail, something only an independent butcher can offer. Using our experience, we gauge if the carcass is ready to cut after 21 days or just needs a little more. All cattle are different so it’s no one size fits all rule. We do not rush the process, taking time to age the beef to perfection. Buying the carcasses as whole, we can prepare any cut you may see in your recipe book. We are proud to take the extra care, delivering only the best for our customers.
Thursday 2nd April: 8am-4pm
Good Friday 3rd April: 9am-12pm
Saturday 4th April: 8am-4pm
Tuesday 7th April: open as usual
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