Centre Cut Fillet Steak x 1


Centre cut fillet steak comes from the middle of the tenderloin. It is a rich, tender, luxurious and buttery, with a mouth-watering taste and texture. This is the perfect cut to make a show-stopping centrepiece with, such as Beef Wellington.



SKU: Centrecut1 Categories: , ,

Fillet steak is the most tender cut of beef. It has little fat, so cook it basted in plenty of butter and a little oil. As it is such a tender piece of meat, you can serve it as rare as you like. Centre cut fillet steak is finely marbled and comes from the little-worked centre of the cow. Treat this prime ingredient with respect and cook it with care. You and your guests will be rewarded with a truly memorable dish.


We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.


Even the best meat still requires expert preparation, so we work with master butchers who ensure our centre cut fillet steak is carefully aged in ideal conditions. This is central to maintaining the quality you expect.


We vacuum pack our fillet steak to keep the meat fresh for longer. This also means it is suitable for home freezing, just make sure you defrost it properly. Remember to take centre cut fillet steak out of the fridge at least 30 minutes before cooking. The meat will cook more evenly if it’s at room temperature. It is best to add seasoning after cooking, while the steak is resting.


The shelf life of this fillet steak is 12 days from the date of delivery. This pack contains 1 piece.


Cooking instructions:

  1. Remove the steak from the fridge half an hour before it’s needed. This is so it can reach room temperature and cooks more evenly.
  2. Rub a little oil and seasoning onto both sides of the steak.
  3. For a beautifully browned crust and maximum flavour, heat a heavy-based frying or griddle pan until smoking hot. You’ll know it’s hot enough when you hear the steak sizzle as it goes into the pan.
  4. Sear the steak evenly on each side for our recommended times (see below), turning every minute for the best caramelised crust.
  5. Leave to rest on a board or warm plate for about 5 minutes. Don’t be tempted to skip this bit! Resting adds to the juiciness because it allows time for the juices to redistribute throughout the steak and helps avoid them running onto your plate.
  6. Serve the steak whole or carved into slices, and season with sea salt and black pepper.



Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.

Additional information


6oz, 8oz