This steak is cut from the beef tenderloin and is greatly desired for being the most tender cut of beef. This meat has a sublime, subtle flavor which is naturally low in fat and high in protein. These steaks are matured for 21 days to intensify beef flavour and tenderness and hand cut by our butchers for your exact size. Our prime cuts fillet steaks naturally slice like butter and melt in your mouth.
Remove the steaks from the fridge 30 minutes before cooking rub them down with some olive oil and then coat them with a generous amount of sea salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust. Have your pan on a high heat for 2 minutes before adding steak. No need to oil pan. 3/4 mins on each side for rare, 4/5 mins for medium and 5/6 minutes for well-done. The result is a tender and succulent steak that's impressive to serve and tastes spectacular. Let it sit for 1 minute before serving to allow all the juices redistribute through the steak.
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