Fillet steak

Locally Produced Fillet steak
The most tender steak of them all, this will be dry aged for at least 21 days before it reaches the customer.
cooks tip,
Oil your steak not the pan, season before cooking, place in a very hot pan for two minute per side ( maybe give it one more minute if you prefere your steak a little more well done, or if its a little thicker) then place in a luke warm oven for the same time just to rest. Enjoy

there are various options to choose from

500g Chateaubriand

1kg middle cut

6oz steak

8oz steak