£13.50
Arguably the most prized cut of beef, although few would argue against this accolade. Very little fat runs through the meat, which results in a wonderful texture that truly is “melt in the mouth” good. Sometimes referred to as tenderloin, it is an expensive cut that yields such fantastic flavours and succulence that it easily merits the higher price. Most commonly eaten as fillet steaks, but whole fillets are also available.
Fillet Steak
Steak Cooking Temperature Guide
Make sure to probe the middle of the steak without breaking through to the cooking surface
Blue – 47°C – 50°
Rare – 50°C – 53°C
Medium Rare – 55°C – 58°C
Medium – 60°C – 63°C
Medium-Well – 65°C – 68°C
Well Done – 71°C+
