The fillet is a very tender steak muscle which comes from the lower middle of the back and forms part of the sirloin. The fillet muscle is so tender because it does the least work. It is also a very lean cut with little fat running through it, which means it doesn't have quite so much flavour as other steak cuts. Fillet steaks are traditionally cut a bit thicker than other steaks, about 4cm or 1.5 inches.
A fillet steak can be grilled, pan-fried or griddled. As this is a very lean cut it can dry out if it is served really well done.
Cook steaks from room temperature. Cooking times for a fillet steak are as follows: Rare: 3-4 minutes each side
Medium: 4-5 minutes each side
Well done: 6-7 minutes each side
Leave to rest for a couple of minutes before serving.
£30 PER KILO