Two thick-cut beef fillet steaks, prepared from the tenderloin for an exceptionally tender, fine-textured steak.
Choose 2 × 170g (6oz), 2 × 227g (8oz) or 2 × 284g (10oz) per pack. Ideal for a steak dinner for two, with each steak individually portioned. Suitable for pan-frying, grilling or griddling.
Price range: £29.75 through £49.70
Two thick-cut beef fillet steaks, prepared from the tenderloin for an exceptionally tender, fine-textured steak. Choose 2 × 170g (6oz), 2 × 227g (8oz) or 2 × 284g (10oz). These are individual steaks for two, not a whole fillet roasting joint.
Fillet comes from a lightly worked muscle beneath the loin. It is naturally leaner and more delicately textured than many other steak cuts. The fillet is the smaller steak on the T-bone. For richer marbling, consider our sirloin steaks; for another versatile cut, see our flat iron steaks.
Pat dry, season and cook in a hot pan, on a grill or griddle. Cooking time depends on thickness and desired doneness, so use a meat thermometer where possible rather than fixed minutes per side. Rest before serving. The steaks may need gently reshaping after unpacking to give an even thickness.
Need a larger cut to roast or portion yourself? Choose our whole beef fillet. For a fillet centrepiece for two, see Chateaubriand, where available.
Jim O’Brien (verified owner) –
Cooked this for my son and he loved it
Andrea Moth (verified owner) –
These are thick, delicious cuts of fillet steak with little fat which is hard to come buy. They are so tender and melt in the mouth when cooked. I thoroughly recommend them.
John Lewis (verified owner) –
Melanie Berry (verified owner) –
I haven’t used them yet but they look good!
Vivien Chesman (verified owner) –
Max Cohen (verified owner) –
Excellent steak delivered exactly at the time l requested.
John Rowlands (verified owner) –
Alan Griffin (verified owner) –
Martin Sisson (verified owner) –
I buy this for my elderly father who only has a few teeth remaining but who loves beef. I flatten this out (easily – it is so tender), then season and fry gently for a few minutes on each side. He loves it (and having tested it myself I can vouch for it – succulent and incredibly tender).
anthony wickham (verified owner) –
One of the most perfect cuts of fillet steak I have ever had. I am not a religious man, but I felt closer to God.
Turner Gillian (verified owner) –
Martin Sisson (verified owner) –
I buy for my elderly father who is very fussy, old-fashioned and who doesn’t have many teeth left! But he loves beef and steak as long as it is tender. And I bought this absolutely on purpose knowing what that part of a T-bone was like. Pan-fried for about 4-5 minutes each side. This did not disappoint – the tenderest steak possible.
Maxine Toms (verified owner) –
James Walker (verified owner) –
One of THE BEST steaks I have ever tasted
Ray glasstone (verified owner) –
Tender and tasty.