Photos are for illustrative purposes only. Prices shown are per individual steak.
The most prized of all British beef cuts for steak. Fillet, also known as Tenderloin, is a prime cut from the lower middle of the cow’s back and is a muscle that has done the least work of all the beef cuts, making it incredibly tender but rich in flavour.
From our own 100% home reared, grass fed South Devon beef herd.
Please Note: Our skilled butchery team will endeavour to fulfil your order as close to your chosen weight as possible but you will always receive your selected weight as a minimum.
Due to its very low fat content, fillet steak needs to be cooked over very high heat and as quickly as possible to prevent the meat drying out.
For guidance on cooking temperatures and timings for steaks, have a look at the BBC Good Food 'How to Cook Steak' page.