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  1. Remove your joint out of the packaging, pat dry and bring to room temperature.
  2. Pre heat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
  3. Season the beef liberally with sea salt just prior to cooking & massage with little goose or duck fat.
  4. Sear the beef on all sides over high heat creating a rich, dark crust then reduce to medium heat.
  5. Cook 8-10 minutes turning frequently then basting the steak with foaming butter for the final couple of minutes of cooking.
  6. For a rare beef, press the fillet in the thickest part with your thumb it should have a slight spring to touch & a core temperature of 50c before resting.
  7. Alternatively you can pop the beef into a preheated oven (after the initial charring steps) 200c/80c fan assisted (gas mark 6) for 10-12 minutes.
  8. Leave to rest in a warm place for half the cooking time before carving.