"1066" Centre Cut Fillet

The center cut fillet is portioned from the tenderloin, which is part of the loin primal. The tenderloin itself runs through the short loin (which also includes the sirloin) This highly-prized cut of beef only represents 2-3% of the total animal, that’s why it’s so rare, and why it tends to be more expensive than other steaks.

The tenderloin is a non-weight bearing muscle and remains relatively unused, this inactivity keeps the muscle from growing too tough through repetitive movement. Although incredibly tender, the fillet contains less marbling – the small streaks of intramuscular fat – compared to popular steaks like the New York strip or ribeye. But cook your fillet steak correctly and it’s more tender than any.

The secret of our this cut's flavour and tenderness is firstly a unique Wagyu/Sussex heritage combined with our exclusive tallow aging... where we encase the entire muscle in herb & garlic infused beef tallow for 45 days. (See above pictures and video) The mild flavour and lower marbling of the fillet make it a great platform for our compound butters, or in our humble opinion when prepared as Fillet Au Poivre, where the strong pepper enhances the aged Wagyu umami flavour perfectly.

| Fresh | Boneless | 170-225g | Serves 1 |