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.

 

Cooking suggestions

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

FILLET STEAK

£0.00Price
    STAY CONNECTED 
    • Facebook

    90 POT HOUSE LANE

    STOCKSBRIDGE

    SHEFFIELD,  S36 1ET

    TEL : 07842 512120

    SHOP OPENING TIMES

    MONDAY : 8.30AM TILL 4.00PM

    TUESDAY : 8.30AM TILL 4.00PM

    WEDNESDAY : 8.30AM TILL 1.00PM

    THURSDAY : 8.30AM TILL 4.00PM

    FRIDAY : 8.30AM TILL 6.00PM

    SATURDAY : 8.30AM TILL 3PM

    SUNDAY : CLOSED

    © 2020 GRACES FARM SHOP