Filter

Filet Steak

Rated 4.96 out of 5 based on 23 customer ratings

(23 customer reviews)

£ 11.50

Steaks are roughly 200g each.

Description
Reviews (23)

Like a painter’s blank canvas, the filet steak actually has relatively little flavour but holds sauces extremely well. To illustrate this, the immortal Auguste Escoffier, ‘roi des cuisiniers et cuisinier des rois’, sets out no less than 62 variations of the simple Filet in his remarkable ‘Guide to Modern Cookery’

A good filet steak will melt in the mouth and is the most sought after cut because of its simplicity and tenderness. The Filet comes from the part of the animal which has done the least work, being located under the ribs and running all the way through to the centre of the hind quarter. Why not consider a filet roast joint for two such as a Chateaubriand? This is the perfect stay at home romantic treat.

A Filet Steak & it’s roasting form, are the single most sought after cut at times when romance counts such as St Valentine’s Day. More than any other cut, the filet is the one, if ordered well-done, chefs will weep. There is almost never any filet left over whether served as a steak or joint, and irrespective of how much is on offer. On the rare occasion that this happens, cold, rare filet is such a very special treat that it is probably best kept under lock and key.

The centre cut of the beef filet, browned quickly and spread with mushroom duxelle and pate, or spinach, and wrapped in buttery crumbly flaky pastry then baked in the oven produces the classic, delicious, showstopping Beef Wellington.

Filet Steak Recipe

Filet Steaks – Serves 4

Ingredients

600-700 piece of fillet steak.
2 heaped teaspoons French mustard.
8-10 tablespoons Worcestershire sauce, plus extra for drizzling.
A good drizzle of extra virgin olive oil, plus extra to serve.
2 sprigs of fresh rosemary.
Unsalted butter.

Method
The day before, or at least a few hours before cooking, put all the ingredients in a large sandwich bag (pick and finely chop the rosemary first).
Squeeze out the air then spend a few minutes massaging all the flavours into the meat. Put in the fridge for a few hours or overnight.
About 1½ hours before you’re ready to cook, remove the beef from the fridge and place in a cool corner of the kitchen to come up slowly to room temperature.
Preheat your barbecue. Put a few knobs of chilled butter into a bowl of cold water and take those outside with you when you’re ready to cook.

This next bit is going to be down to you and your intuition. What works for me every time is taking the fillet out of the bag, quickly patting it with kitchen paper then rolling it in olive oil and putting it on the hottest part of the barbecue to give it colour. Rub it with a chilled knob of butter as you cook it for about 8 to 10 minutes, turning every minute.

Once it looks good, move the Beef Filet to a cooler part of the barbecue to finish cooking to your liking. Another 4 to 5 minutes, turning every minute, should give you medium-done meat. If you like it medium rare, cook it for less, or more for well done. It’s better to err on the side of under-done. That way, the worst-case scenario is that you take the fillet off, slice into it and find that it’s under-cooked, then have to put it back.

When you’re happy, put it on a platter, rub it again with butter so it really shines, then drizzle over more Worcestershire sauce and extra virgin olive oil.
Let the Beef Filet rest for a few minutes, before slicing at the table. Season from a height then quickly rub the slices in the juices before you let everyone grab some.

Our Filet Steak is carefully hung for a minimum of 28 days to produce richly flavoured, hugely flavoursome, tender meat.
Filet Steak makes delicious steaks or can be presented as a rolled joint which is perfect for roasting.
All of our meat comes from traditionally bred animals who have led happy, outdoor lives.

23 reviews for Filet Steak

Rated 5 out of 5

David Tracy (verified owner) – 6 November 2020
Rated 5 out of 5

Adrienne (verified owner) – 11 December 2020

Flavour is delicious, good size steaks and meat was so tender when cooked.
Rated 5 out of 5

Linda Exelby (verified owner) – 3 January 2021

Amazing tasting and tender
Rated 5 out of 5

Mrs Rook (verified owner) – 3 January 2021

Melts in the mouth, fabulous!
Rated 5 out of 5

Sandra Lee (verified owner) – 3 January 2021

Not used yet
Rated 5 out of 5

Shirley Elliot (verified owner) – 3 January 2021
Rated 5 out of 5

Jonathan C. (verified owner) – 3 January 2021

Not eaten this yet. Hopefully this will be as good as the rib eye I have had.
Rated 5 out of 5

Neil (verified owner) – 3 January 2021
Rated 5 out of 5

Joy Walker (verified owner) – 16 January 2021

very tender no gristle
Rated 5 out of 5

Chris Baker (verified owner) – 20 January 2021

Service and quality was excellent
Rated 5 out of 5

Rebekah Bostan (verified owner) – 24 January 2021
Rated 5 out of 5

Anonymous (verified owner) – 27 January 2021
Rated 5 out of 5

Christine (verified owner) – 3 February 2021

Looks wonderful but not yet eaten.
Rated 5 out of 5

Helen Featherstone (verified owner) – 15 February 2021

Succulent and tasty
Rated 5 out of 5

Peter Onslow (verified owner) – 18 February 2021

Had this on Valentine’s day. Lovely.
Rated 5 out of 5

Jane Baker (verified owner) – 13 March 2021

Melts in the mouth delicious.
Rated 5 out of 5

Yuto Suzuki (verified owner) – 21 March 2021
Rated 5 out of 5

Anonymous (verified owner) – 31 March 2021

Beutifully tender
Rated 5 out of 5

David F. (verified owner) – 30 April 2021
Rated 5 out of 5

saskia (verified owner) – 19 May 2021

Incredibly good. I can highly recommend it.
Rated 5 out of 5

Andrew Spencer (verified owner) – 29 May 2021

Melts in your mouth.
Rated 5 out of 5

David Foister (verified owner) – 16 June 2021
Rated 4 out of 5

David Foister (verified owner) – 11 July 2021