Beef Fillet

Our beef fillets are amongst the most tender cuts available and we have a huge range for you to try with a choice of weights on offer, including 1kg beef fillet. A classic steak and cut, these are some of the least worked parts of the animal and as such are extremely tender - almost falling apart when you eat it. The whole fillet of beef itself sits beneath the ribs next to the backbone - it is then carefully and skillfully carved out of the loin by our master butchers. When you buy fillet steak, you'll notice it is much leaner, with a lower fat content than the ribeye cuts for example, but no less flavoursome and succulent.
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Hereford Fillet

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.

From £95.00
from1.80kg
Black Label Argentine Fillet (Rioplatense)

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.

£100.00
from1.50kg
Wexford Valley Chateaubriand (2)

Wexford Valley Chateaubriand (2)

A naturally tender cut is enhanced further by the cattle's grass fed diet.

£79.95£100.00
from2.50kg
Irish Grass Fed Fillet

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.

From £80.00
from1.50kg
Aberdeen Angus Beef Fillet

Aberdeen Angus Beef Fillet

This native breed delivers exceptional flavour, succulence and texture. This exquisite fillet suits dry heat cooking methods.

From £115.00
from2.30kg
USDA CHOICE Chateaubriand (Creekstone Farms)

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.

£100.00
from1.00kg
Wexford Valley Fillet Head + Midsection

Wexford Valley Fillet Head + Midsection

Breeding the finest select breeds in luscious grasslands. The herds' stress free lifestyle makes this beef extra tender and the taste is consistently superb.

£29.95£45.00
from0.90kg
Tom Hixson Wagyu Fillet

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.

£340.00
from2.50kg
Kagoshima Japanese Wagyu Fillet A5 BMS 9

Kagoshima Japanese Wagyu Fillet A5 BMS 9

Prefecture: KAGOSHIMA. Japanese Grade: A5. Beef Marble Score: 9

From £820.00£960.00
from4.90kg
Kagoshima Japanese Wagyu Fillet A5 BMS 11

Kagoshima Japanese Wagyu Fillet A5 BMS 11

Prefecture: KAGOSHIMA. Japanese Grade: A5. Beef Marble Score: 11

From £980.00£1,230.00
from5.40kg
Salt Moss Aged Fillet

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.

£150.00
from1.50kg
American Wagyu Fillet GOLD GRADE (Snake River Farms)

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.

£530.00
from2.20kg
American Wagyu Fillet BLACK GRADE (Snake River Farms)

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.

£480.00
from2.20kg
USDA CHOICE Fillet (Creekstone Farms)
Out Of Stock

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.

£280.00
from1.80kg
Email me when back in stock
Salt Moss Aged Fillet Steak (2)
Out Of Stock

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.

£29.95£35.00
from0.37kg
Email me when back in stock
USDA PRIME Beef Fillet (Creekstone Farms)
Out Of Stock

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.

£320.00
from2.00kg
Email me when back in stock

More Information on Beef Fillets

Finding the best fillet steak online doesn’t have to be a bothersome task. At Tom Hixson of Smithfield, when you buy fillet steak, you receive only the most superior quality meat delivered directly to your door. We have a variety of weights available, whether you're looking for 0.2kg, 1kg beef fillet or a larger cut weighing over 2kg, we've got you covered when it comes to finding the perfect amount of beef fillet steak.

Alongside our extensive selection of Rump steaks and Sirloin steaks, we offer a huge range of whole fillets of beef with a variety of origins, including our USDA, New Zealand and Wagyu fillet steak. Known to be the most tender cut of beef, fillet steaks can be grilled, pan-fried or griddled to create the perfect dish. Mouthwateringly lean, the Fillet is extremely tender yet still flavoursome and succulent. Our large selection includes beef fillet from both grain-fed and grass-fed herds, as well as dry aged fillet steak that is flavoured like no other.

Buy fillet steak with Tom Hixson of Smithfield today and not only will you receive the most first-rate cuts on offer, but enjoy having a whole fillet of beef delivered to your door. For larger orders, we also supply bulk fillet steaks alongside other cuts including our bulk sirloin steak.

Where Does Fillet of Beef Come From?

While a beef fillet can sometimes mean any boneless cut of meat, a fillet is actually cut from the lower part of the cow’s back. The area which sits beneath the ribs next to the backbone and forms part of the sirloin. Because this area of the animal doesn’t do much work, beef fillets are often very tender.

How Should You Prepare Beef Fillet?

Beef fillet is known for being extremely tender, and having a luxurious mouth feel. To get the most out of your meat, it must be prepared currently. Although our expert butchers offer high-quality cuts, you may want to do these next steps at home.

Start by wiping away any moisture or blood with a clean tea towel. Next, use a sharp knife to carefully remove any membrane on the joint. Finally, chop your beef fillet into steaks or leave it whole for an impressive roasting joint.

How Should You Cook Beef 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 with salt and pepper to taste.

Place the steak 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. 

How Should You Cook a Beef Fillet Joint?

Beef fillet joints are a great addition to a Sunday or Christmas dinner with family and friends. Start by cutting off any silver skin on your joint, and marinating your fillet with a butter, garlic, thyme, salt, and pepper mixture overnight. In a hot pan, seal the edges of your fillet until a beautiful golden crust forms by basting your joint with juices.

Add your fillet joint to a large tray with carrots and parsnips and roast in the oven at 180 degrees for roughly 30-40 minutes. Use a temperature probe to check your desired doneness before serving. To browse meat cuts for your next get-together, browse our beef roasting joints.

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 the 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. Explore our range of classic sirloin steaks here, all available for delivery within the UK.

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