You must select a quantity to add to basket
Fillet Steak
The Tenderest Steak of All
Fillet Steak Selected from Prime Scotch Beef and matured on the bone for over 21 days, these fillet steaks are tender and full of flavour. We guarantee you’ll taste the difference. Fillet is the most tender of all the steaks, and we’re sure you’ll agree that ours are better than the rest. A 1kg fillet is ideal for a Beef Wellington, serving up to five people.
Fillet Steak
Selected from Prime Scotch Beef and matured on the bone for over 21 days, these fillet steaks are tender and full of flavour. We guarantee you’ll taste the difference.
Fillet is the most tender of all the steaks, and we’re sure you’ll agree that ours are better than the rest. A 1kg fillet is ideal for a Beef Wellington, serving up to five people.
Selected from Prime Scotch Beef and matured on the bone for over 21 days, these fillet steaks are tender and full of flavour. We guarantee you’ll taste the difference.
Fillet is the most tender of all the steaks, and we’re sure you’ll agree that ours are better than the rest. A 1kg fillet is ideal for a Beef Wellington, serving up to five people.
How to cook the perfect steak
Take your steak out of the fridge at least 15 minutes before cooking.
Preheat your grill or pan until hot.
Rub the steak with oil on both sides, then season with salt and black pepper.
Turn only once, halfway through cooking.
Straight after cooking, cover the steak with foil and rest it in a warm oven at 80°C (not hot) for the time shown below.
Suggested cooking and resting times
Rare: cook for 2½ minutes each side, rest for 3 minutes.
Medium: cook for 4 minutes each side, rest for 4 minutes.
Well done: cook for 6 minutes each side, rest for 5 minutes.
Timings are approximate, based on a 1" thick fillet steak, pan fried.
Take your steak out of the fridge at least 15 minutes before cooking.
Preheat your grill or pan until hot.
Rub the steak with oil on both sides, then season with salt and black pepper.
Turn only once, halfway through cooking.
Straight after cooking, cover the steak with foil and rest it in a warm oven at 80°C (not hot) for the time shown below.
Suggested cooking and resting times
Rare: cook for 2½ minutes each side, rest for 3 minutes.
Medium: cook for 4 minutes each side, rest for 4 minutes.
Well done: cook for 6 minutes each side, rest for 5 minutes.
Timings are approximate, based on a 1" thick fillet steak, pan fried.