Fillet Steak Recipes

Fillet steak is perhaps the most exceptional cut in our meat recipe collection. It is leaner and more tender than other steaks, cementing its popularity as one of the most celebrated and elevated cuts available. If you want to do this delicious cut justice and guarantee clean plates at your table, fillet steak requires cooking timings to be just right. Follow our simple steps, and you can’t go far wrong:

• Heat a drizzle of oil in a large frying pan on high heat.

• Meanwhile, season the steak with salt.

• Once the oil in the pan is hot, lay the steak carefully in the pan and fry until browned (this will take a couple of minutes on either side).

• Lower the heat to medium and cook for another 2-3 mins on each side if you want them medium-rare, and a following minute extra on each side if you like it more well done.

• Once cooked, transfer to a board, cover and allow to rest before serving.

IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

For a great example of this dish, give our premium beef fillet steak recipe a try.

Are you curious to know what the difference is between an eye fillet steak, a rib fillet steak and a scotch fillet steak? To find the best cut for your tastes, consider these options for your food box subscription.

Eye fillet steak - This thick yet tender cut of steak is taken from a section near the ribs. This eye fillet steak recipe is very easy to cook and can be enjoyed roasted, pan-fried or seared.

Scotch fillet steak - Also known as a rib fillet steak, this cut comes from the ribs. Although not as tender as eye fillet steak, scotch fillet steak recipes often have a richer flavour and texture. It also often has a higher marbling content and thus is higher in fat.