Also known as the filet mignon (French for 'dainty fillet'), these thick steaks are cut from the most prized part of the beef animal and truly are tender with a capital 'T'. We love them, not only do they taste phenomenal but they're super quick to cook too.
So what's the best way to cook a steak? Well we always recommend letting them reach room temperature before cooking which helps them to cook evenly throughout. then preheat your griddle pan to the hottest heat before lightly brushing some oil onto the meat and carefully placing in the pan for searing. Below is a little cooking guide:
Rare: 40 seconds to 1 minute per side
Rare to medium rare: 1 to 2 minutes per side
Medium: 3 minutes per side
Well done: 4 to 5 minutes per side
We always recommend wrapping the steak in foil afterwards and allowing it to sit for 5-10 minutes, to help the flavors to mix and settle.
As with all our beef, these steaks are 100% grass-fed and dry-aged on the bone for a minimum of 28 days, so are incredibly tender and full of intense flavour.
Cut from: The loin
Eat fresh within: 9 days
Pack: 2/pack Approx. 150g or 200g each.
All of our meat arrives fresh, in temperature controlled 100% recyclable cool boxes that keep your items chilled for at least 36 hours. We give you complete traceability too - with every box you will receive an information card giving you the name of the farm, the breed of the animal as well as the kill and butcher date for your order.