DRY AGED BEEF FILLET STEAK
Beef Fillet Steak
Dry-aged for 21 days in our custom-built Himalayan Salt chamber
Widely known for its unrivaled quality and decadence; Fillet Steak is a muscle that runs along the back of the Sirloin, thus giving us the most tender and highest of premium cuts of beef.
1st Let the steak hit room temperature, get your pan nice and hot and constantly turn the steak. Towards the end add butter and herbs for flavour. Leave to rest for 5 minutes. Rare - 56°c
Rare 56°c | Med-Rare 63°c | Medium 71°c | Well Done 75°c
Packed and Produced in the UK
||648kJ / 155kcal