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Centre Cut Fillet

The cut of choice for a Beef Wellington or an impressive roasting cut to share, this piece is the central and most even cut of the fillet (with the Chateaubriand and fillet tail either side). The fillet is the least used muscle from the animal, which means it is incredibly tender.

Available for delivery:

Tuesday to Saturday

Cooking Instructions

Centre-cut fillet. A great choice for making your own beef wellington or for a decadent sharing roast.

Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked.

Make sure you season just before you put the steak into the pan, otherwise you will start to draw out moisture, creating a wet surface and making it harder to get a decent crust. After searing in a pan, a larger joint will benefit from being finished off in the oven - 12 minutes per 500g at 170°C.

If you want to be absolutely sure about how ‘done’ your steak is, insert a meat thermometer into the centre of the steak: it should read approximately 52°C for rare, 55°C for medium rare and 58°C for medium.

Storage Advice

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Average shelf life: 2-3 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.