The fillet is a very tender steak muscle, which comes from the lower middle of the back and forms part of the sirloin.
The fillet muscle is very tender and is also a very lean cut with little fat running through it.
Fillet steak is not quite as flavourful as other steak cuts, like rib eye or sirloin.
Fillet steaks are usually cut a bit thicker than other steaks, about 4cm.
If you’d like a bit more fat and flavour try a rib eye, sirloin, or rump steak.
How to cook it?
A fillet steak can be grilled, pan-fried or grilled.
As this is a very lean cut it can dry out fairly quickly if it is served really well done.
At Urban Farmer we suggest cooking fillet steak as follows:
Take out the fillet steak about 30min before cooking it.
You can brush some clarified butter or olive oil on both side before cooking for extra flavour.
Rare: 3-4 minutes each side
Medium: 4-5 minutes each side
Well done: 6-7 minutes each side
Leave to rest for a couple of minutes before serving
How to store:
Refrigerate raw meat at 5°c or below for 3 to 5 days.(check your fridge is cold enough by using a fridge thermometer) and up to 6 months in the freezer at -18°C.