Cornish Dry-Aged Grass-Fed Filet Mignon Steaks | 360g

Cornish Dry-Aged Grass-Fed Filet Mignon Steaks | 360g

Perhaps one of the most recognisable steaks, the fillet of beef sits inside the sirloin and is one of the least used muscles, hence its melt-in-the-mouth tenderness.

Filet mignon is the undisputed king of tenderness. Cut from the small end of the tenderloin—a muscle that does almost no heavy lifting—it is the softest, most delicate piece of beef on the cow.

Because it is extremely lean with virtually no fat marbling, it has a subtle, refined beef flavor rather than a punchy one. It practically melts under your knife, making it the ultimate luxury cut.

2 x 180g steaks

Why Choose Our Dry-Aged Beef Steaks?

• 21-Day Dry Aged: Aged naturally to intensify flavour and enhance tenderness.
• 100% Grass-Fed: Raised on lush Cornish pastures for superior marbling.
• Master Butchery: Precisely trimmed and cut by expert butchers.
• Fresh UK Delivery: Vacuum-packed and delivered chilled.

Weight: 360g  - 2 x 180g steaks

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK

Storage: Keep refrigerated below 4°C. Suitable for home freezing.

Delivery: Mainland UK only. Some Highland and IOW postcodes may incur additional charges.

👨🍳 Chef’s Tip: Master the Perfect Filet Mignon

Filet mignon is prized for its soft, buttery texture, but its biggest weakness is a lack of intramuscular fat. Because it is so lean, it dries out instantly if overcooked and lacks the big beefy punch of a ribeye. The secret to a perfect filet mignon is bacon wrapping or heavy butter basting for fat enrichment, high-heat pan-searing, and aiming strictly for Rare to Medium-Rare.

1. Tie with Butcher's Twine: Filet mignon medallions often taper or spread out flat. Tie a piece of kitchen twine around the circumference of each steak before cooking. This forces the muscle into a uniform cylinder, ensuring even heat distribution throughout.

2. 24-Hour Dry-Brine & Room Temp: Season heavily on all sides with coarse sea salt 24 hours before cooking and leave uncovered in the fridge on a rack. Pull it out 45 to 60 minutes before searing so the cold chill drops—cold tenderloin in a hot pan causes the delicate muscle fibres to tense up.

3. Add Exterior Fat (Baste Heavily or Wrap in Bacon):

   • Bacon Wrap: Secure a strip of par-cooked bacon around the edge with a toothpick to render fat directly into the lean meat.

   • Pan-Seared Baste: Sear flat in a smoking-hot cast-iron skillet with oil for 2 minutes per side. Then drop heat to medium, add 3–4 tbsp of unsalted butter, 3 crushed garlic cloves, and fresh rosemary. Tilt the pan and spoon the foaming butter over the top continuously for 2 minutes.

4. Finish in the Oven (If Extra Thick): For medallions thicker than 2 inches, transfer the skillet directly into a preheated 200°C (180°C fan) oven for 3 to 5 minutes after basting.

5. Strict Target Temperature (Rare to Medium-Rare): Use an instant-read probe thermometer. Pull the steak out when it reaches:

   • 48°C–50°C for Rare (Recommended for maximum tenderness)

   • 52°C–54°C for Medium-Rare

   • Never cook a filet mignon past medium (57°C+), as it loses all moisture and turns chalky.

6. Rest for 5–7 Minutes: Rest on a warm board. Remove the kitchen string, top with a pat of compound herb butter or a spoonful of pan juices, and serve whole or sliced into thick medallions.