Price range: £36.00 through £180.00
The leanest and most tender of cuts.
Whichever way you choose to cook its guaranteed to impress. Try a classic beef wellington or a rare roast, you wont be dissappointed.
To cook a whole fillet, bring out of the fridge upto an hour before cooking. Pat the meat dry with paper towel, crucial for achieving a good sear! Season generously with sea salt and sear for 2-3 minutes each side until browned, remembering the ends. Cook in a preheated oven at 180°C for 20- 30 mins.
Fillets by nature vary greatly in their circumference so we recommend using a meat probe to make sure its just as you like it. Temperatures should read rare 52°C medium 60°C well done 71°C
We suggest allowing 200-250g per portion
