Fillet Steak Guide

Fillet is a thick, lean cut of steak with little intramuscular fat and is the most expensive of all steak cuts. The fillet is a prized part of the steer as it is the tenderest part of the cow, this is because it doesn’t bear the weight of the animal making it one of the least worked muscles.

What is Fillet Steak?

The fillet steak is a boneless cut from the lower middle of the back of the carcass. When whole, the muscle is referred to as a “Beef Tenderloin”, which is thick at one end and tapers at the other.

The thicker end is known as the “Chateaubriand”, whilst the tapered end – which is the most tender part – is known as a “Fillet Mignon” when cut into individual portions.

Which Part of A Cow Is Fillet Steak From?

The fillet is from the tenderloin of the steer, which is cut from the loin of the cow. The tenderloin is oblong in shape and spans horizontally from the sirloin, which is towards the back end of the animal to the short loin which is nearer the middle. The tapered end of the tenderloin is cut from the short loin whilst the other end is cut from the top sirloin.

How Much Fillet Steak Is on A Cow?

As the fillet comes from the tenderloin of the steer there are a limited number available from each carcase as it is one of the smaller primal cuts of meat making up only 1% of the whole cow. There is around 2kg of fillet per carcase and only two Chateaubriand cuts, which is one of the reasons why it is one of the more expensive steak cuts

What Does Beef Fillet Steak Look Like?

A fillet steak is small and rounded in shape and is usually cut thicker than other steaks. As a leaner steak cut it doesn’t generally have much marbling, but if it does is usually very fine marbling that looks like thin flecks of fat.

What Does It Taste Like?

Fillet steak is lean and has little fat marbling through so is buttery smooth, but also means it doesn’t have as pronounced a flavour as other cuts with heavier marbling, so is a more delicate taste. Fillets are often wrapped in bacon to infuse fat and flavour to the meat.

How to Cook Fillet Steak

For cooking, use a small amount of butter, a flavourless oil such as sunflower or vegetable oil or beef dripping. Due to its tenderness, fillet steak is best cooked to lower degrees, such as rare to medium, which can be done by searing evenly on a high heat using methods such as grilling. As fillet is a thicker cut, rare is 2.5 minutes per side, medium-rare is 3.5 minutes per side and medium is 4.5 minutes per side. It is important not to overcook fillet steak as it may lose some of its tenderness, which is what makes it a unique and premium cut of meat.

How to Store Fillet Steak

A fillet steak can last up to five days in a fridge and up to nine months in the freezer. Vacuum packing fresh steak can last a few months and even longer when frozen with a shelf life of up to a year.

Explore Our Locally-Sourced Steaks

We have a large range of premium steaks, from more expensive and in demand, to less familiar cuts that are able to be used creatively to produce premium dishes using cheaper cuts.

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The Lean One…

Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.

The 'Best Of Both' One…

This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.

The Show Stopping One…

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The Gaucho's Favourite One...

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The Double-Sided One...

With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two

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The Decadent One...

Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.

The Steak Lover's One...

With little marbling, rump steak is a more lean, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.

The Tender One...

Fillet is a divine, thick cut steak. It is lean with minimal marbling and tender with a delicate flavour.

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