Filet mignon. Cut from the beef tenderloin, our fillet is the leanest and most tender of all the steaks.
Cook at maximum heat to create a caramelised sear on the exterior and serve medium rare to rare.
Top tip from our butchers: rest your steak for the same length of time as you have cooked it to enable the meat to relax and retain succulence.
All of our beef is dry-aged for a minimum of 28 days. High welfare product, grass-fed, free range.
Responsibly reared in the Glens of Scotland.