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Fillet Beef Steak

Fillet Beef Steak

Our fillet beef steaks are amongst the most tender cuts available and we have a huge range for you try. A classic steak and cut, these are some of the least worked parts of the animal and as such are extremely tender- almost falling apart when you eat it. The cut of beef itself sits beneath the ribs next to the back bone- it is then carefully and skillfully carved out of the loin by our master butchers. The Fillet steak is much leaner, with a lower fat content than the ribeye cuts for example, but no lesser flavoursome and succulent.

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Fillet Steak – Grain Fed. Grass Fed & Finished, Aberdeen Angus Beef from Australia. UK (Hereford), Uruguay and Argentina From Tom Hixson

We have a wide range of beef fillet steaks available here at Tom Hixson. As with all our meats (sirloin, rib-eye, brisket and rump beef cuts) we have ensured we select the beef producers that are of the highest quality and guarantee wonderful beef fillet steaks time and again. This journey has taken us all over the world as we travel to ensure these standards are met.

The Beef fillet is regarded as one of the most prized beef cuts, quick cooking and lean (almost no fat) it is easy to see why.

We have many fillet steaks available from our award winning online butchers, to cater for all tastes, occasions and budget.

Our grass-fed Argentine fillet beef steak with its distinct taste as well as some of Australia’s finest offerings; both will give you a superb balance of flavour whilst also being incredibly tender. We are also proud to support UK based producers who share our passion for high-quality meats and have several beef fillets available for you today in the British, Hereford and Aberdeen Angus Fillets.

Our grass fed fillets of beef are not only lean and flavoursome, they also are packed with omega 3 and 6 (ideal for the Paleo diet).

Many people and chefs state that a steak from the fillet cut of beef has a reduced flavour over other beef cuts and many people balance taste over calories/fat content. To offer a “best of both worlds”, for this high-quality beef cut we stock a grain-fed fillet variety which has a slightly higher fat content creating a tastier beef dish.

The best way to cook a fillet steak is to quickly fry the meat in either a hot dry pan (alternatively with a small amount of oil) or griddled in a skillet to ensure your meat is not overcooked (which is easily done when cooking a beef fillet steak). The main reason is the fillet of beef contains less fat to hold the juices in the meat. But treated carefully and these fillets will give you a set of delicious set of tender steaks. Fillet steaks that are cooked past medium tend to be overcooked, so care must be taken at all times.

Fillet Steak Cooking Times (pan-fried - hot oil/dry at around 2cm thick):

Blue: 1 Minute each side

Rare: About 1.5 minutes per side

Medium rare: About 2 minutes per side

Medium: About 2.25 minutes per side

When cooking a fillet steak well done, it should be cooked for 4-5 minutes both sides (thickness, weight and size depending on the actual time).

Once cooked the resting period is one of the most important parts of the cooking process. A cooked steak should be rested at room temperature for 5 minutes, this will allow the juices to re-absorb into the steak ensuring that your fillet steak is moist and tender for your steak recipe or dish (why not try out our healthy grilled steak and peppercorn sauce recipe, or for an evening meal our fillet steak with red wine balsamic reduction is a quick and simple recipe or for a nutritious low calorie alternative our healthy beef fillet salad is a must for all heath conscious diners).

The fillet steak cut of beef comes from the beef tenderloin and therefore there are many beef cuts that can come from this area; as a whole beef fillet this can be used in a beef wellington, a cut from the thick end of the fillet is also known as the chateaubriand (which is usually shared) and the filet mignon which is cut from the smaller end of the tenderloin, which are regarded as the leanest and most tender fillet steaks.

The fillet beef cut is a versatile cut and can be used at most events; the beef cut shines as a centre piece in the form of a beef wellington for events and celebrations, for a fine dining experience the filet mignon is the stand out choice or the standard fillet steak is perfect for a home dining treat. 

If you fancy something different, other than our fillet beef steak and looking for a fattier beef cut such as rump or sirloin check out our beef page, stocking meat from all across the globe.  We offer chilled deliver to the majority of the UK mainland (apart from some parts of Scottish Highlands) in boxes that keep the products fresh for up to 48 hours. We can get the products to you Tuesday to Saturday all within 48 hours of ordering. Collection options can also be arranged from our Smithfield Office, please call 020 7248 3569 to place a collection order. If you have any further questions either email us at hello@tomhixson.co.uk or call on 020 7248 3569.