Fillet steak is a signature cut the world over, and in Britain, the most prized of all cuts. This steak illustrates exactly why British beef enjoys such a strong reputation. With our Isle of Wight herds exclusively free range-fed on lush pastures, the fillet is hung by our WA Foods Master Butchers to relax the beef into exquisite tenderness. When sliced specifically for your order, the result is a thick, juicy disc of lean and utterly tender beef.
Also known as Filet Mignon, Tenderloin Steak, and the Eye Fillet, this is the most sought-after steak in British butchery, prized for its tender quality. That’s because the muscle here bears no weight, meaning less connective tissue but plenty of lean meat. Ours are true showpieces, encapsulating our whole philosophy of better meat, making sure the Isle of Wight beef herds live stress-free lives on plenty of natural grazing, to hanging and cutting the meat with expert skill.
This is steak for the top table, rightly deserving its reputation, and with flavour and texture that only born and bred Isle of Wight beef can bring. Try slicing the Fillet Steaks razor-thin for a rosy, raw Carpaccio or otherwise slice them small to make Steak Tartare. Ideally, fillet steak is served rare or medium-rare for the best eating quality.
For perfect cooking and measuring internal temperatures, we recommend always using a meat probe.