Irish Fillet Head
A stress-free lifestyle and grass-fed diet ensure a combination of exquisite tenderness and flavour. Carved from the top of the fillet.
Uruguayan Grass-Fed Angus Fillet (BPU)
Uruguay has the perfect climate. Clean air, plentiful water and lush green pastures, to allow Hereford and Angus breeds to range and graze freely, to eat and live naturally – reducing stress and promoting better animal welfare.
Aberdeen Angus Beef Fillet
This native breed delivers exceptional flavour, succulence and texture. This exquisite fillet suits dry heat cooking methods.
Hereford Fillet
Reared naturally in luscious grasslands and then expertly carved. This fillet is sensational, it remains richly flavoured and textured once cooked and it can be enjoyed as a whole roasting joint or portioned into individual steaks.
Irish Grass Fed Fillet
The stress free lifestyle of the cattle enhances the natural tenderness of this cut. The grass fed diet provides exquisite flavour. Sourced from select breeds in Northern Ireland, which verifies UK stamp on packaging.
USDA PRIME Beef Fillet (Creekstone Farms)
A Tom Hixson Exclusive | Marvellously marbled and textured, this USDA Beef Fillet is a show stopper. Be prepared for exceptional beef like no other.
USDA CHOICE Chateaubriand (Creekstone Farms)
A Tom Hixson Exclusive | This very special USDA Black Angus Chateaubriand is guaranteed to impress everyone at the dinner table. Qualifies for USMEF free delivery promotion. Spend £30 on USDA Beef and get delivery reimbursed.
Miguel Vergara Aberdeen Angus Fillet
Raised in between the meadows of Salamanca and the mountains of Leon in Spain. Breed: Aberdeen Angus. Diet: 300 day grain fed. Butcher's note: We have not seen marbling like this in Angus beef before. It is sensational and will be the talk of the table at any dinner party.
Galician Dry-Aged Fillet
An incomparable delicacy: tender as butter, endowed with a deliciously intense flavour and distinctive yellow marbling. Dry aged for at least 14 days.
Dark Red Fillet
Sourced from Fresian and Fresian crossbreeds. Longer than normal maturation (four years) allows for a distinctive depth of flavour to develop. Then Dark Red Beef with exceptional levels of marbling is hand selected. Finally, it is dry-aged to enrich the incredible flavour profile even further. Some of the finest beef we have seen and tasted this year!
Spanish Wagyu Fillet BMS 5-6
Santa Rosalia go to extraordinary lengths to ensure these cattle produce some of the world’s finest beef. They are Spain’s oldest producer of Wagyu beef and since 1992 has been supplying some of the best Japanese and Michelin starred restaurants in Spain. This beef is dry aged for 30 days from cattle up to 40 months. Image shows two steaks cut from whole fillet / tenderloin you will receive.
Kagoshima Japanese Wagyu Fillet A4 BMS 7
Prefecture: KAGOSHIMA. Japanese Grade: A4. Beef Marble Score: 7
American Wagyu Fillet BLACK GRADE (Snake River Farms)
The Snake River Farms fillet has a fine buttery texture and a wonderfully mild flavour. Sourced from the loin, this is unquestionably the most tender of all beef. Image shows one steak cut from the whole joint you'll receive.
Kagoshima Japanese Wagyu Fillet A5 BMS 9
Prefecture: KAGOSHIMA. Japanese Grade: A5. Beef Marble Score: 9
WX Wagyu Fillet BMS 9+
A Tom Hixson Exclusive | This highly exclusive and premium WX Wagyu fillet is in a league of it's own. Grading: 9+. Very limited stock.
American Wagyu Fillet GOLD GRADE (Snake River Farms)
The Snake River Farms fillet has a fine buttery texture and a wonderfully mild flavour. Sourced from the loin, this is unquestionably the most tender of all beef. Image shows one steak cut from the whole joint you'll receive.
USDA CHOICE Fillet (Creekstone Farms)
A Tom Hixson Exclusive | Marvellously marbled and textured, this USDA Beef Fillet is a show stopper. Be prepared for exceptional beef like no other.
Salt Moss Aged Fillet
Dry aged in a salt moss cave under specific ageing conditions. This exceptional prime cut ribeye is the London Chef's choice for 2021 and can now be enjoyed in your own home.
Australian Grain Fed Beef Fillet (Wingham Reserve)
A grain fed finish leaves these Australian Fillet perfectly marbled. As a result the meat bastes when cooked, leaving it enticingly textured and flavoursome.
Black Label Argentine Fillet (Rioplatense)
A special piece of Argentine beef. It boasts spectacular levels of tenderness because, not only is it the least worked cut, the Hereford & Angus cattle are given the wide open Pampas Plains to roam and enjoy a tranquil relaxed lifestyle. These breeds have a global reputation for delivery exquisite flavour and texture every time.
Black Onyx Grain Fed Fillet
270+ days grain fed Black Angus beef. Marbled like no other.
Miguel Vergara Aberdeen Angus Fillet Steak
Raised in between the meadows of Salamanca and the mountains of Leon in Spain. Breed: Aberdeen Angus. Diet: 300 day grain fed. We have not seen marbling like this in Angus beef before. It is sensational and will be the talk of the table at any dinner party.
Australian Wagyu Fillet
This Wagyu Fillet is exquisitely marbled and divinely textured. Delivering an abundance of rich, luxurious flavours. The Oakey Gold Promise Traceability from paddock to plate. Exclusively Australian, natural marbling and mouth-watering flavour. Wagyu grade 3 to 5.
Recipe Inspiration
Why not try re-creating a Steak Rossini or our Steak Tartare recipe? Fillet steak is the perfect cut for these classic French dishes.
What’s the best way to cook fillet?
Before cooking, ensure your meat is at around room temperature, this will help it cook much more evenly. Heat your pan to a high temperature, whilst waiting for the pan to heat, season your meat to taste.
Place the fillet in the pan and leave it alone to cook. Fillet steaks tend to be thicker than a sirloin or ribeye cut, so they may take longer to cook. Once your steak is looking golden brown, reduce the heat and turn the steak more often to prevent burning.
Don’t forget to rest your meat after cooking, this helps to lock in flavour and juiciness.
Is fillet better than sirloin?
It’s really down to personal preference! Fillet steak is usually extremely tender as it’s cut from the opposite side of the ribs to sirloin, meaning the muscle is not used as much. On the other hand, sirloin is cut from the loin and is excellently marbled, making it tender and juicy.