The most tender cut there is. Lean, soft and luxurious. Sear it fast and hot, and eat it rare.
Portion: 200g per adult.
Provenance: North Yorkshire.
Want to make sure you cook your fillet steak perfectly? Internal temperature should be... 52 degrees C for medium rare or 62 degrees C for medium. You need a probe to check the internal temperature! We have just the one - Shop here!
Fancy some wine to go with your steak? We've put together a lovely selection, including a rather nice Malbec - click here to check it out now.
Ever fancied making your own Peppercorn Sauce? Click here to find out how, and trust us, it's so much better than a packet version.
Firstly, we recommend taking your steak out of the fridge half an hour before cooking to allow it to settle to room temperature – this allows the meat to cook more evenly. Add oil to pan and allow it to heat up on high heat. Once your oil is sizzling place your steak into your hot frying pan and cook until desired
Rare– 2-3 mins per side | Medium– 3-4 mins per side | Well Done– 5-6 mins per side