Beef Fillet Joints

More Information on Fillet Joints

Our large selection of beef fillets includes those from both grain-fed and grass-fed herds, as well as dry-aged Fillets with a unique, earthy flavour. The popular Hereford Fillet offers richly flavoured beef and a wonderful texture once cooked. The Fillet cut can be enjoyed as a whole roasting joint or portioned into individual steaks. 

If you want to impress guests at your next dinner party, try our luxurious USDA Choice Fillet. The Fillet is a highly valued cut that is exceptionally tender and boasts mouth-watering flavours. It is sourced from the lower middle of the back and is a part of the Sirloin. The ‘fillet muscle’, or ‘tenderloin’ is considered the most tender because it is the least worked muscle, which makes it incredibly soft and less work to eat than cuts from other areas of the cow. Beef Fillet joints are also lean, with very little fat running through them, but they still guarantee a succulent and flavoursome melt-in-your-mouth experience with every bite.

At Tom Hixson, we specialise in providing the highest quality cuts of beef available for delivery in the UK. Our service extends to restaurants and caterers, too. We accommodate large orders, and supply wholesale orders for whole Fillet joints alongside other wholesale orders of meat cuts on our website.

Beef Fillet Joint FAQs

What Cut Is The Fillet Joint?

The ‘Fillet’ is cut from the muscle which comes from the lower middle of the cow’s back, also known as the ‘Tenderloin’. The muscles from which the beef is cut aren’t weight-bearing and contain only a small amount of connective tissue, which is why the beef is so tender. 

For more information on steak cuts, and where they come from on the cow, why not review our Ultimate Steak Guide?

How Should You Cut a Whole Fillet Joint into Fillet Steaks? 

When ordering from our range of award-winning whole Fillet joints, you’ll receive the joint whole, which can be kept intact or sliced into smaller beef steaks, depending on which you prefer. 

To break down your Fillet joint, first, trim any silverskin you may find. From here, you can trim off the tapering ends to form an even round shape (you could use the tapered ends for smaller steaks, or beef strips). Use your sharp knife to cut your beef Fillet into 2-3 inch thick steaks. If you go any smaller, you risk the steaks cooking too fast.

Keeping the whole beef Fillet is great for dishes such as Beef Wellington, whereas sliced beef Fillet steaks are perfect for dishes such as Steak Rossini.

For some seasonal inspiration, chef Harvey Ayliffe shows us how to pan-fry a whole Fillet steak with cauliflower cheese over on our recipes page.

How Long Should You Cook Beef Fillet Joint For?

The length of your cooking time will depend on the size of your beef Fillet joint and your desired doneness. For a 400-gram centre-cut beef Fillet, we would recommend cooking for 20-30 minutes in a fan oven at 180°. Cook your fillet joint for 20-25 mins for medium-rare beef, and 30 mins for medium. 

If you want to use your centre-cut Fillet joint for a delicious Beef Wellington, take a look at our Recipes Page. Our Wellington recipe shows you how to get a buttery mushroom filling, whilst maintaining golden, crispy pastry skin.

Is Beef Tenderloin The Same As Fillet?

No, but they are similar and often confused. A Tenderloin of beef comprises the whole Fillet joint at its tip. In the US and certain parts of Europe, this end of the Tenderloin is called the ‘Filet Mignon’. Due to there being only 2 Tenderloins per cow, and therefore 2 whole Fillets, it is a highly sought-after cut of meat.

Beef Fillet’s melt-in-the-mouth texture and delicacy make it even more sought-after by discerning home cooks and chefs alike. 

What Temperature Is Beef Fillet Cooked To?

When cooking a whole beef Fillet joint, we recommend using a temperature probe to ensure that the following temperatures are reached at the thickest part of the cut:

• Rare: 45–50ºC (or 115–125ºF)

• Medium: 60–65ºC (or 140–150ºF)

• Well-done: 70–75ºC (or 160–170ºF)

Once your whole Fillet joint has been sealed and it has reached your desired temperature, remove it from the pan and allow it to rest for up to 10 minutes. This will allow the juices within the Fillet joint to settle in the meat and not spill onto the plate once sliced.