Fillet

Cut from the underside of the sirloin, the fillet receives far less work than other muscles and is, as a result, much sought after for it's incredible tenderness.

Prized as the star of the show in a beef wellington, and larger pieces make a lovely quick cooking roast, while steaks are perfect for high heat frying, grilling or BBQing. Fillet is best served medium rare as it tends to lose much of it's more delicate flavour if over cooked.

Available as steaks or as a piece up to a maximum 2.5kg

Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours until completely thawed. Prepare once defrosted.

A reminder that whilst our skilled butchers will try their hardest to adhere to the weights requested, these are natural products, cut by hand and there might be slight variation from the estimated total. 

Pictures for illustrative purposes only