What is fillet steak?
Fillet steak is cut from the tenderloin muscle, located towards the back of the rib cage. Because this muscle does not bear any weight of the cow, it is not exercised and unlike almost all other steaks, the connective tissues are not toughened. Ultimately, this delivers the very softest, most tender cut of beef one can find! Despite being so tender, the fillet steak is almost always a very lean cut of meat with little intramuscular fat (marbling) — giving it a finer, more subtle taste than other steak cuts. Package with Fillet steaks
How to Cook Fillet Steak:
- Take the fillet steak out of the packet and allow it to get to room temperature before cooking.
- Place a non-stick frying pan on high heat, and add two tablespoons of oil.
- Once the pan is hot enough, carefully place the fillet steak into the frying pan.
- Add a knob of butter and spoon over the steak, while cooking it on each side.
- Cooking time for your steak depends on how you like to eat your steak; check our cooking times for how long to cook your steak each side*
- After you have cooked it, leave the steak to rest for at least five minutes, before serving.
*We recommend the following cooking times for a 3.5cm thick fillet steak
- Blue: 1 min each side
- Rare: 1-2 mins each side
- Medium-rare: 2-3 mins each side
- Medium: 4-5 mins each side
Serving tip: enjoy with a healthy salad and pepper sauce.