• Filet Mignon Steak
  • Filet Mignon Steak
  • Filet Mignon Steak
  • Filet Mignon Steak

Filet Mignon Steak 2 x 180g


In stock
  • 2 x 180g steaks in each pack (approx.)

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We currently have 9 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Perhaps one of the most recognisable steaks, the fillet of beef* sits inside the sirloin and is one of the least used muscles, hence its melt in the mouth tenderness.

Swaledale filet mignon steaks are prepared from heritage breed cattle left to graze on The Dales year round. Slower maturing on a grass-fed diet allows natural marbling to occur and real depth of flavour to develop.

We suggest pan roasting filet mignon steaks, basting almost continuously in foaming, brown butter before transferring to the oven for a short time. A long rest will help to deliver that buttery, succulent finish that is synonymous with this cut.

Chef George Ryle inspires:
"Pink, white and black peppercorns, coarsely crushed in a pestle and mortar and crusted onto one end of the steaks for filet au poivre. Fry the steaks in clarified butter for an authentic flourish, a rich red wine sauce, made using a deep, beef stock, is a must. Or brown some butter and then use this to make a hollandaise, a rich, nutty accompaniment with pomme frites served on the side.

Cut a healthy slice of good sourdough and fry in dripping. Roast a head of garlic and squeeze out the soft, golden brown cloves onto the bread. Slice the filet mignon over the top and finish with a touch of gremolata for a slightly indulgent lunch."

Chef Val Warner also inspires:
"This is a small filet piece of supreme tenderness and one I like to eat most often with a green peppercorn sauce. Easy to make and get some high quality demi-glace beef stock jelly. Melt 250g of it adding 25ml or Marsala or brandy plus a dash of sherry vinegar and bring to a simmer. Add two spoonfuls of green peppercorns and a bit of the brine. At this point you can serve as is over your seared beef, or beat in some cold butter to enrich the sauce. Cream would be an alternative. Sautéed potatoes or French fries and you’re good to go.

Seared to rare, I also like to eat filet mignon simply dressed with a crispy chilli sauce and a little sesame oil. Chinese-style sweet and sour chunky cut pickled cucumber on the side and it’s a lighter go to.

Alternatively boil and purée cavolo nero with a little raw garlic. Stir in olive oil and a little cream or crème fraîche before seasoning with salt and pepper. The sliced filet mignon dressed with a little more olive oil and lemon juice when eaten with the creamed black cabbage is so very, very delicious. I sometimes put a few white beans through the cabbage if I want to substantiate the offering.

Find yourself some bright green French tarragon mustard and beaten into a hollandaise. This is wonderful with the beef and simply boiled new potatoes."

* All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef fillet is aged on the carcass to intensify its natural grass-fed character. Filet mignon steaks are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

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Heritage breed beef slowly matured on the lush, green pastures of the Yorkshire Dales. Dry-aged on the carcass >28 days to intensify the natural grass-fed flavour.

Cooking advice

  1. Take filet mignon steaks out of the fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Season generously with sea salt and cracked black pepper
  3. Preheat the oven to 170°C
  4. Set a frying pan or cast-iron skillet over a medium to high heat and add a tablespoon of oil*. Add filet mignon steaks to the pan resisting the urge to move them and turn after 90 seconds - a rich, golden crust should have formed. Then flip the steaks and repeat on the other side
  5. Once both ends are sealed, flip the steaks onto their side and add a knob of butter to the pan. Once the butter begins to foam, baste the steaks, rotating them regularly, for 3 minutes. Reduce the heat a little if it seems the butter is becoming too dark
  6. Transfer the pan to the oven and cook for a further 2-3 minutes. Remove the pan from the oven and baste the steaks once more in the butter
  7. Remove steaks from the pan and set aside on a plate to rest. Pour over the butter from the pan. Leave to rest for at least 10 minutes

*Select an oil with a high smoking point and neutral flavour

Customer reviews

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