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This is the most tender, fine-grained and juicy cut of beef, and once sliced, can be pan-fried or barbecued.

Trim the fillet of fat and sinew and slice into thick 3 – 4cm thick slices from the middle of the fillet.

Place these steaks on a shallow plate and add olive oil, salt and freshly ground black pepper. Toss well until the steaks are coated with oil.

Panfry or barbecue at moderate to high heat for 3 minutes each side, less or more depending on how you like your steak.

Remove from the pan and serve. Good with mustard.