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.
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.