Regarded as the crown jewel of beef cuts, our Filet Mignon is a celebration of quality, craftsmanship, and flavour. Sourced from premium British beef and hand-selected by our master Butchers, each fillet is expertly trimmed and portioned to ensure the highest standard of tenderness and presentation. For best results, pan-fry or griddle over a high heat to achieve a beautifully caramelised crust while keeping the centre succulent and juicy.

Chef’s Tip: Ensure your pan is smoking hot before searing each side for just a couple of minutes. Then, allow the steak to rest—this crucial step locks in the juices and enhances the flavour.

Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper then allow the meat to come to room temperature for at least 20 minutes.
Pan fry- preheat a large heavy based frying or griddle pan, over a high heat. Once hot add a little oil to the pan or brush directly onto the steak. Season as desired just before adding to the pan. Cook the steaks to your liking following the recommended times: searing all over and turning gently occasionally.
Once you have achieved a good level of caramelisation you may need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.

Rare - medium rare: 2-3 minutes in total, rest for 3-5. Internal temperature 45- 52°C
Medium: 4 - 5 minutes in total, rest for 3-5. Internal temperature 55- 60°C
Well done: 6-8 minutes in total, rest for 2-3. Internal temperature 65-70°C