Fillet Steak x 2


Fillet steak is the most tender cut of beef. It has little fat, and is best cooked and basted in butter and a little oil. As it is such a tender piece of meat, you can serve it as rare as you like. Fillet steak is finely marbled and comes from the little-worked centre of the sirloin along the back 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.


SKU: Fillet2 Categories: , , ,

Make sure you take fillet steak out of the fridge at least 30 minutes before cooking. The meat will cook more evenly if it’s at room temperature. We like to cook them in a heavy, non-stick pan, though an ordinary pan at high temperature is unlikely to stick. It is best to add seasoning after cooking, while the steak is resting. Aim for a dark golden crust, which is where the majority of the steak’s flavour comes from.


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 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.



The shelf life of these fillet steaks is 12 days from the date of delivery. These fillet steaks come in a pack of approximately 2.


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


2 x 6oz/170g, 2 x 8oz/227g, 2 x 12oz/340g