For melt-in-the-mouth tenderness, choose fillet steak. Cut from the centre of the tenderloin, it needs little more than salt, pepper and a hot pan to deliver a restaurant-quality result at home. It sears to a delicate crust, stays beautifully juicy when rested, and pairs with classic sauces from peppercorn to béarnaise. Ideal for date nights, celebrations and any time you want steak that slices like butter.

Why you’ll love it

• Centre-cut tenderloin for exceptional tenderness

• Quick to cook—perfect for pan, grill or BBQ

• Butcher-cut for even thickness and reliable results

• Pairs brilliantly with classic steak sauces

Cut details

• From the tenderloin (fillet), centre-cut

• Typically supplied boneless, trimmed

• Thickness and weight may vary by batch

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry. Season generously with salt & pepper.

2. Pan/Grill/BBQ: High heat; sear 1½–2½ mins per side for medium-rare (adjust to thickness).

3. Optional butter baste with garlic & thyme for the final minute.

4. Target temps (centre): Rare ~50°C, Med-rare ~55°C, Medium 60–63°C.

5. Rest 5–8 mins; slice and serve.

Serving ideas

• Peppercorn sauce with fries and watercress

• Béarnaise and grilled asparagus

• Garlic–herb butter with roast mushrooms

• Truffle mash and a red wine jus

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Is fillet the most tender steak?
Yes—the tenderloin does minimal work, so it’s exceptionally tender.

How thick are the steaks?
Thickness can vary by batch. If you need a specific size, ask the shop.

Best way to cook?
Fast, high-heat sear and a proper rest. A brief butter baste adds richness.

Is it lean?
Yes—naturally lean, so avoid overcooking to keep it juicy.