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The most sought after - and Classic Steak - the ultimate in succulent, buttery, empyrean, tenderness.
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection
Also known as Filet Mignon, Tenderloin Steak or Eye Fillet.
The only one we like Blue
Truly Free Range, immaculately raised, and completely additive-free - then expertly Dry Aged for at least 22 days on the bone - Fillet Steak is cut from the extra tender inside of the Beef Loin - the least exercised muscle on the animal - this very lean Cut is the only one we like Blue (i.e. very rare).
An indulgent treat
Its exceptional special flavour lends itself well to Pepper and Bearnaise sauces. An indulgent treat - however you like your Fillet cooked!
Best pan-fried, griddled, grilled - or simply put on the barbecue
Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your Fillet Steak
Free Range Fillet Steak
The most sought after - and Classic Steak - the ultimate in succulent, buttery, empyrean, tenderness.
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection
Also known as Filet Mignon, Tenderloin Steak or Eye Fillet.
The only one we like Blue
Truly Free Range, immaculately raised, and completely additive-free - then expertly Dry Aged for at least 22 days on the bone - Fillet Steak is cut from the extra tender inside of the Beef Loin - the least exercised muscle on the animal - this very lean Cut is the only one we like Blue (i.e. very rare).
An indulgent treat
Its exceptional special flavour lends itself well to Pepper and Bearnaise sauces. An indulgent treat - however you like your Fillet cooked!
Best pan-fried, griddled, grilled - or simply put on the barbecue
Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your Fillet Steak
Free Range Fillet Steak
INGREDIENTS: Free Range Beef
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Free Range Fillet Steak
Fry or griddle
Approximate times if cut 1 in or 2.5cm thick.
| Blue | 1-2 minutes per side | 30/45°c* |
| Rare | 2-3 minutes per side | 46/50°c* |
| Medium Rare | 2-4 minutes per side | 52/55°c* |
| Medium | 3-5 minutes per side | 56/60°c* |
| Well done | 4-6 minutes per side | 60°c* |
| * = Internal Temperature | ||
|---|---|---|
Barbecue
When barbecuing beef, you don't have to worry about it being under cooked unless it is minced or a burger. So general rule of thumb is, if it looks good enough to eat it usually is.
Free Range Fillet Steak
Cooking time 2 - 2 hrs 30 mins
Cooking time 5 mins
Cooking time - none
Cooking time 35 mins
Cooking time 25 mins
Cooking time 17 mins
Cooking time 15 mins
Cooking time 30 mins
Cooking time 10 mins
Cooking time 10 mins
No Cooking time required
Cooking time 15 mins
Easily halved
