UK Grass Fed Fillet Steaks
UK Grass Fed Fillet runs from the middle of the cow to the round and 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.
Our top tip 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 roasted vine tomatoes, shoestring fries and the resting juices poured over.