Cut from the tenderloin, fillet or filet mignon is, in terms of steak, about as good as it gets. It’s therefore best left to shine on its own with minimal accompaniment, so no heavy sauces. Simply cook it in a flat-bottomed pan with loads of butter and be sure to let it rest for half its cooking time.
Prices are shown per kg.
Please enter your required weight in kilograms in the box below to calculate the price before adding to basket.
(0.1kg = 100g, 0.2kg = 200g etc)