Cut from the beef tenderloin, the fillet is the leanest and most tender of all the steaks.
Cook at maximum heat to create a caramelised sear on the exterior. Best served medium rare to rare.
As a rule of thumb, rest your steak for the same length of time as you have cooked it to enable the meat to relax and retain succulence.
- Dry-aged for a minimum of 28 days.
- High welfare prime British beef, grass-fed, free range.
- Responsibly reared in the Glens of Scotland.