Beef – Fillet Steak


Fillet is a small, compact melt-in-your-mouth tender piece of steak. The meat is very fine-grained in texture as well as low in fat, which makes it both buttery and mild in flavour compared to other cuts of meat. If you prefer a softer, thick cut of beef, fillet is a perfect choice.

Ideal for Grilling, Frying or Barbequing

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Season well, fry in a pan for 3 - 5 minutes per side, or to your preference, with chopped onions and mushrooms. Chefs tip: Remove steaks and vegetables from pan after cooking, place on a warm dish and cover to rest. To make a sauce, add cream to steak pan and simmer until reduced to desired consistency, add a knob of butter and black pepper. Stir any existing juices from rested meat into the sauce before serving.

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