This is fillet at its finest - the most tender, silken, melt-in-the-mouth cut, taken from the very heart of the beef. Nestled between the chateaubriand and the tail, it’s the part butchers prize and chefs quietly covet, known for its uniform shape, buttery texture, and exceptional quality.
 
Its barrel-like shape makes it the dream choice for a Beef Wellington, wrapped in golden pastry, each slice revealing a perfect pink centre. But don’t let tradition tie you down - whether roasted whole for a decadent feast or seared into delicate, fillet steaks, this is a cut that needs little more than heat and time to become something truly special. Our beef fillet is aged on the bone for a minimum of 28 days in our bespoke Himalayan Salt Room, intensifying the flavour and improving the texture.
 
Allow approximately 200-250g per person.