As the least used muscle on the carcase, the fillet is lean and meltingly tender when cooked. Rich, but delicate thanks to our dry-ageing process.


  1. Ensure the cut is at room temperature by removing from the fridge at least 2 hours before cooking.
  2. Get your grill or pan smoking hot. 
  3. At the last minute, season well with our Great Cow Rub. Don't use oil, if the grill or pan is hot enough, it won't stick. 
  4. Stick your steak on - leave it for a couple of minutes to egt a good colour then turn. Keep turning regularly to avoid burning. Cook for:

    250g steak:
    medium-rare: 4-6 minutes
    medium: 6-8 minutes
    medium-well: 8-10 minutes

    350g steak:
    medium-rare: 6-8 minutes
    medium: 8-10 minutes
    medium-well: 10-12 minutes

  5. Rest on a warm plate, not too hot to touch, for at least 10 minutes
  6. Get stuck in, and enjoy!

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