£55.00 / kg
The tenderest of all cuts, the fillet (filet), or undercut, is to be found beneath the sirloin below the spine.
From tartare to beef wellington, the fillet needs minimal cooking to bring out the best of it. "Show it the pan" - "walk it through the kitchen" or "speak to it severely" are homilies that emphasise this.
The tails can be cut into small goujons, fried quickly and added to a prepared salad, making a delicious contrast.
Please note that the options below are our standard cuts. Please contact us if you require a different quantity.