This product stored fresh
This product stored fresh
This product stored fresh
Whole Beef Fillets strike the ideal balance between minimal preparation and exceptional results. A few things to note:
Our whole Beef Fillets require very little trimming before cooking – just a few simple steps (see below).
Beef Fillet is a truly unique cut, often referred to as the “lazy muscle” because it does very little work throughout the animal’s life. This leaves the meat incredibly soft and tender, with a delicate flavour.
Whole Beef Fillets are incredibly versatile – equally suited to roasting whole, slicing into steaks, or dividing into multiple cuts for different dishes.
Start by patting the fillet dry with a clean tea towel, then use a sharp knife to carefully remove any membrane, chain muscle, and silver skin. From there, the fillet can either be left whole for roasting or broken down into three sections.
The thickest and most even section of the fillet, ideal for roasting whole. Remove the side chain and any sinew, then tie lightly with butcher’s twine if needed to help it keep an even shape while cooking.
The prized middle section, perfect for fillet steaks thanks to its even shape and clean grain. Trim any remaining silver skin, then slice across the grain into steaks roughly 3–4cm thick.
The thinner, tapered end of the fillet, best suited to steak strips, stir-fries, or quick pan-fried dishes. Slice across the grain into strips or small medallions for fast, tender cooking.
Tip: Keep any trimmings – they’re excellent for enriching any broths, sauces and gravies.
Explore our recipes here for everything from classic Fillet Steaks to our tried-and-tested Beef Wellington.
Beef fillet is known by several different names around the world, though all refer to the same prized cut taken from the tenderloin. In the UK, it is most commonly called Beef Fillet, while in the United States it is often referred to as Beef Tenderloin. In Australia and New Zealand, the term Eye Fillet is also widely used.
When portioned into steaks, smaller cuts from the centre of the fillet are often called fillet mignon – a name associated with particularly tender, refined steaks cut from the finest section of the tenderloin.
Beef fillet’s tender texture and delicate flavour make it an incredibly versatile cut to serve. For something lighter, pair it with a crisp wedge salad and a sharp, tangy dressing to balance the richness of the beef. For a more indulgent meal, buttery sautéed vegetables, grilled corn on the cob, or golden roast potatoes make excellent accompaniments.
Fillet also pairs beautifully with classic sauces such as peppercorn, red wine jus, or garlic butter – simple additions that allow the quality of the beef to remain the focus. For wine, we’d recommend full-bodied reds with structure and depth, such as Cabernet Sauvignon, Rioja, or Malbec, which pair beautifully with the fillet’s delicate richness.
