Fillet Steak

Fillet Steak


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.

Product Information

  • Dry-aged for a minimum of 28 days. 
  • High welfare prime British beef, grass-fed, free range. 
  • Responsibly reared in the Glens of Scotland.