Aged British Fillet Steak (Each)
Aged for a minimum of 21 days. A Beautiful Fillet Steak. CLICK THE ADD BUTTON TO USE WEIGHT OPTIONS. Cooking Tip -
For a fillet steak, the key is a very hot pan and not overcooking it.
- Take the steak out of the fridge 20–30 minutes beforehand.
- Pat it very dry and season generously with salt and black pepper.
- Get a heavy frying pan very hot, then add a little neutral oil.
- For a steak around 2.5–3 cm thick, sear for about 2 minutes per side for medium-rare, turning once or twice.
- Add butter, garlic and thyme/rosemary for the final minute and baste the steak.
- Rest for 5–8 minutes before cutting.
