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Fillet steaks
£55.00 per kg
Taken from the underside of the sirloin, a muscle that does almost no work, fillet is prized for its melting tenderness rather than big flavour. It is very lean, so treat it gently: a hot sear on all sides, then a short finish, and never past medium. The cut for anniversaries and special occasions
Sear all sides including the edges, then 2–3 min a side. Never past medium or you waste it. Add butter and baste in the last minute — it needs the fat.
100% British beef