Cut guide › Fillet
Fillet
The tenderest muscle on the animal, cut thick and cooked gently. Lean, soft enough to cut with a butter knife, and best rare to medium rare.
Where it comes from
The cut, explained
The fillet sits beneath the spine and does almost no work, so it is extremely tender but mild in flavour. A whole fillet gives only a handful of steaks, which is why it costs the most per gram. We age it for 21 days only, because longer ageing does little for such a lean cut.
Ask your server to bring the raw board to the table before you order. You will see the marbling, the size and the colour, and you can change your mind at no cost.
Highlighted: the fillet section of the steer.
On the grill
How we cook it
- 01
Trim
Silver skin removed by hand and the steak tied to keep a neat round shape.
- 02
Season
Salt and a light brush of beef dripping to help the crust form.
- 03
Sear
A short, hot sear on all sides, including the edges.
- 04
Gentle finish
Finished away from the flame until 50 degrees for rare or 54 for medium rare.
- 05
Rest and dress
Rested four minutes, then served with bearnaise on the side.
Goes well with
On the plate beside it
- Bearnaise
- Buttery mash
- Caramelised plantain
Prefer a different doneness? Use the doneness slider to see what each stage looks like, then tell your server.
Questions
About the fillet
Is fillet the same as tenderloin?
Yes. Different names for the same muscle.
Why is it lean?
The muscle has very little marbling. That makes it tender but less rich, so a sauce suits it well.
Can you cook it well done?
We can, slowly, but we will gently suggest medium. Past that, fillet can turn dry.
Your table is waiting by the fire
Book in under a minute. Tables for two to twelve, the ember counter for solo diners, and the vault for private evenings.