Uruguayan Grass Fed Fillet
A triumph of our Uruguayan expert beef producers, guaranteed to deliver sensational taste and texture.
Wexford Valley Chateaubriand
A naturally tender cut is enhanced further by the cattle's grass fed diet.
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.
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.
Aberdeen Angus Beef Fillet
This native breed delivers exceptional flavour, succulence and texture. This exquisite fillet suits dry heat cooking methods.
Prussian Black Fillet (Diamond Grade)
This Prussian Black Fillet is exquisitely marbled and divinely textured. Delivering an abundance of rich and luxurious flavours.
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.
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.
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.
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.
Tom Hixson Wagyu Fillet
A Wagyu / Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorn are renowned themselves for producing marbled beef, so when crossed with Wagyu the results are sublime. Their diet is supplemented with chocolate, which adds a touch of sweetness to the bite.
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.
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.
Kagoshima Japanese Wagyu Fillet A5 BMS 8
Prefecture: KAGOSHIMA. Japanese Grade: A5. Beef Marble Score: 8
Black Onyx Grain Fed Fillet
270+ days grain fed Black Angus beef. Marbled like no other.
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.
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.
Salt Moss Aged Fillet Steak (2)
A beef like no other has been created. Dry aged in a salt moss cave under specific conditions to create exemplary taste and texture. You will receive two 6.5oz (185g) steak.
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.Â
What’s the best way to cook fillet steak?
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 steak 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.