£15.25 – £22.57
Considered a prime cut, fillet steaks are the most naturally tender of steaks and also the most delicately flavoured. It is a considerably leaner cut and for this reason it is also best served more rare than other steaks.
Take the steaks out of the fridge 30 mins before cooking them and pat them dry. In a smoking hot pan with oil, a knob of Butter some garlic and herbs add the steaks & turn every 30 secs to 1 min so they get a nice brown crust.
As a rough guide, each steak will take:
3 mins in total for rare,
4-5 mins in total for medium
7-8 mins for well done.
If you have a digital cooking thermometer, the middle of the steak should be 50°C for rare, 60°C for medium and 70°C for well done.
100% British Beef
