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All Beef

Custom Cuts - Tenderloin (per 10g)

per 10 grams

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About Custom Cuts

Our Custom Cuts offer selected meat cuts with flexibility of options including:
  • by specific grammage
  • by number of cuts and cut styles needed
  • by marinade/stuffing options
  • by packing selection (vacuum-packed; sous-vide packed; food-grade polystyrene and regular shrink wrap)

    What Is It?

    • The fillet is a very tender steak muscle which comes from the lower middle of the back and forms part of the sirloin.
    • The fillet muscle is so tender because it does the least work. It is also a very lean cut with little fat running through it, which means it doesn't have quite so much flavour as other steak cuts.
    • Fillet steaks are traditionally cut a bit thicker than other steaks, about 4cm or 1.5 inches.

    Best Way To Cook?

    • A fillet steak can be grilled, pan-fried or griddled.
    • As this is a very lean cut it can dry out if it is served really well done.
    • Cooking times for a fillet steak are as follows:
      • Rare: 3-4 minutes each side
      • Medium: 4-5 minutes each side
      • Well done: 6-7 minutes each side
      • Leave to rest for a couple of minutes before serving.

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