Prime 21 day dry aged Fillet Steak

From the least used muscle, resulting in the leanest and tenderest cut. Our dry-aging process enhances the flavour of this sort after cut which is perfect for treat nights in. Sirloin might be the butcher’s favourite but Fillet is certainly considered the lady’s favourite!

Price shown per steak.

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Lincoln Red Beef is one of the best flavoured breed’s of beef and is a rare native breed. Our buyer selects the very best Lincoln Red’s, mainly from near Louth in Lincolnshire. We also have a top up of cuts from native breed beef which again is carefully hand selected for us by another buyer who we work closely with. We look for size and for a good covering of fat for flavour. Our prime cuts are matured on the bone for at least three weeks; the result is a meat that will melt in your mouth with a kind of flavour you just don’t get from wet aged beef. Each cut is prepared by our specialist butchers, ensuring care and quality in every cut.

Top of the tree, Fillet Steak is the best of the best. It’s a true showpiece of any dinner. Leanest of the Steak cuts and not monster sized, make’s it a hit with the lady’s. The lack of connective tissue makes it very lean and being such a small part of the animal, it’s very sort after and for good reason; it has a delicate texture and wonderful depth of flavour,

How to cook Fillet Steak

Cook from room temperature. Rub oil into the meat. Grill or pan fry on a high heat, 1.5-2 minutes per side for rare; 3 minutes per side for medium and 4 minutes for well done. Allow to rest for two minutes before serving.

Allergens. None. 


Additional information


6OZ, 7-8OZ