Filet Mignon Steak 2 x 180g

Filet Mignon - Unrivalled Tenderness & Depth of Flavour
One of the most recognisable and sought-after steaks, the filet mignon is cut from the fillet of beef, which sits inside the sirloin. As one of the least-used muscles, it develops exceptional tenderness, delivering the melt-in-the-mouth texture that makes this cut so revered.

Swaledale filet mignon steaks come from heritage breed cattle, naturally slow-matured on a grass-fed diet in The Dales. This extended grazing period allows for natural marbling to develop, enhancing both succulence and flavour - a stark contrast to the lean, often bland fillets found in commercial beef.

For the perfect filet mignon, we recommend pan-roasting, basting continuously in foaming brown butter, then finishing in the oven for just a short time. A long rest ensures the buttery, juicy texture that defines this exceptional cut.

Dry-Aged for Exceptional Depth & Buttery Tenderness
At Swaledale, our Filet Mignon Steak undergoes a carefully controlled dry-ageing process, enhancing its flavour, texture, and succulence. While many butchers remove fillets fresh, we dry-age ours, allowing the meat to develop a richer, more concentrated taste while preserving its renowned buttery tenderness.

Dry-ageing is a precise craft, influenced by humidity, airflow, and fridge conditions. The exact timing of when we remove each steak depends on these factors, ensuring that every Filet Mignon achieves the perfect balance of depth of flavour and delicate texture - a cut truly worthy of its reputation.

Inspiration from Chef George Ryle
"Coarsely crush pink, white, and black peppercorns in a pestle and mortar, then crust one end of the steaks for a classic filet au poivre. Fry the steaks in clarified butter for an authentic touch, and serve with a rich red wine sauce made from a deep, beef stock - an absolute must."

"Or, for something equally decadent, brown some butter and use it as the base for a nutty hollandaise, the perfect accompaniment to pomme frites on the side."

"For a slightly indulgent lunch, take a thick slice of good sourdough and fry it in beef dripping. Roast a head of garlic, squeeze out the soft, golden cloves, and spread them onto the bread. Slice the filet mignon over the top and finish with a touch of gremolata - simple, bold, and packed with flavour."

Inspiration from Chef Valentine Warner
"This is a small filet of supreme tenderness, and I most often enjoy it with a green peppercorn sauce. It’s easy to make - just source some high-quality demi-glace beef stock jelly. Melt 250g of it with 25ml of Marsala or brandy, plus a dash of sherry vinegar, and bring to a simmer. Add two spoonfuls of green peppercorns along with a little of their brine. At this point, you can serve it as is over your seared filet mignon, or beat in some cold butter to enrich the sauce. Cream is a great alternative. Add sautéed potatoes or French fries, and you’re good to go."

"Seared rare, I also love filet mignon simply dressed with a crispy chilli sauce and a drizzle of sesame oil. A side of Chinese-style sweet and sour chunky-cut pickled cucumber makes for a lighter, go-to dish."

"For something different, boil and purée cavolo nero with a little raw garlic, then stir in olive oil and a touch of cream or crème fraîche before seasoning. Sliced filet mignon, dressed with a little more olive oil and lemon juice, is so very, very delicious alongside the creamed black cabbage. I sometimes toss in a few white beans to make it more substantial."

"Find yourself some bright green French tarragon mustard and beat it into a hollandaise - it’s a wonderful pairing with the beef and simply boiled new potatoes."