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fillet steak, parmesan gnocchi & lemon vinaigrette cooked


  1. Remember to remove your beef fillet steaks out of the packaging, pat dry and bring to room temperature.
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.
  3. Season your beef fillet steak just prior to cooking.
  4. Don't overcrowd the cooking base, a couple of medium sized steaks or per pan.
  5. Massage your beef fillet steak with a little duck or goose fat, creating a very thin layer over the meat.
  6. Cook your beef fillet steak over high heat turning the steak only once after a rich, golden crust has formed.
  7. Cook your beef fillet steak 4 to 5 minutes each side for medium rare.
  8. Finish your beef fillet steak by adding a large knob of butter when frying or on the griddle
  9. Leave your beef fillet steak to rest in a warm place at least 5 minutes before carving.
  10. Your beef fillet steak will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is, for a medium rare steak it should have a soft feel with a little spring back.