From Butcher to Plate: Beef Fillet

Fillet of Beef

With hardly any fat and a delicate flavour the fillet is unique amongst all beef cuts and it is easily the most prized steak.

Taken from the lumbar region, just underneath the sirloin, this muscle does very little work which means it’s very tender to eat. Indeed, it’s so tender that this is regularly the steak of choice for anyone wanting to prepare beef raw; in a tartare or carpaccio for instance.

Quite long and cylindrical in its shape, the fillet does taper towards one end where the lesser prized, but equally tasty, fillet tail is located. A further muscle, running along the side of the fillet, and known as the chain, is also sold in our counter as fillet tails.

We recommend you cook fillet steak rare to medium rare. Take the steaks out of the fridge up to an hour before you want to start cooking so that they can reach room temperature. This helps to ensure that they cook evenly. Heat a frying pan over a high heat until it is starting to smoke. In the meantime, drizzle a little rapeseed oil over the steaks, season and rub into the meat to ensure it is well coated.

Then turn the heat down a little and fry the steaks for around one minute on each side – depending on how thick they are. Try adding a knob of butter to baste over the meat as it cooks to give a lovely richness to the finished steak. Alternately the fillet is great in a beef wellington – why not give our recipe a try?

Fillet tails also need little cooking and are fantastic in a stir fry, stroganoff or fajitas. Try them in an indulgent, but more budget friendly, steak sandwich with our mini ciabattas. Just add fried onions and a smidge of horseradish.

If you’re looking for a specific cut of meat, pop into the store and head to our butcher’s counter. We take delivery of the whole cow and lamb, so we have all the different cuts available. And, if we don’t have the cut available when you pop in, have a chat with our knowledgeable staff as they’ll be able to recommend an alternative for you.

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