Fillet Steak

The fillet is removed from the opposite side of the bone to the sirloin (this part of the Sirloin is known as the contre filet in French butchery), it runs from roughly the middle of the sirloin to the rump. It is very tender and characterised by a very fine marble of fat. We prepare our fillet steaks at around 175g (contact us if you want them bigger or smaller), a fillet steak requires very little cooking.