Chilean Grain-Finished Fillet Steaks
Chilean Fillet runs from the middle of the cow to the round, it is the most tender cut of Beef as it does the least amount of work, meaning a lean and less marbled piece as a result. Chilean Grain-finished beef has a beautiful creamy finish, but bite just as you get from grass fed beef, it is perfection with each bite.
Containing two ±150g steaks per pack, is the most luxurious steaks, providing a more delicate flavour and a melt in the mouth tenderness it has always been a staple in fine dining restaurant menus the world over.
Our top tips for cooking any steak, but especially a fillet steak is to bring the meat up to room temperature, usually about half an hour before cooking. Season with Maldon sea salt and a little oil, then sear all sides in a heavy based pan for a couple of minutes on each side, to form a beautiful deep golden brown crust. Transfer the steaks to a baking tray and put into the oven for 8 minutes. Remove from the oven and wrap in tin foil, allowing the meat to rest for 10 minutes before serving.
Serve with balsamic shallots and creamy mash potato for a delectable and fancy treat for two people.