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Fillet steak

Delicious fillet steak. We have many fillet steak recipes to choose from.

The fillet is a very tender steak muscle which comes from the lower middle of the back and forms part of the sirloin. The fillet muscle is so tender because it does the least work. It is also a very lean cut with little fat running through it, which means it doesn't have quite so much flavour as other steak cuts. Fillet steaks are traditionally cut a bit thicker than other steaks, about 4cm or 1.5 inches.

Nutritional Values:

Nutritional Value: 
Fillet raw lean per 100g
Energy kj/Kcal: 
Tenderness Score: 
Flavour Score: 
What does it look like?: 
Where is it from?: 
Which part of the cow does a fillet steak come from?
How can I cook it: 
A fillet steak can be grilled, pan-fried or griddled. As this is a very lean cut it can dry out if it is served really well done. Cooking times for a fillet steak are as follows:
Rare: 3-4 minutes each side 
Medium: 4-5 minutes each side 
Well done: 6-7 minutes each side.  
Leave to rest for a couple of minutes before serving.
What else could I use: 

If you'd like a bit more fat and flavour try a sirloin or rump steak.

Otherwise known as: 


Did you know: 

The fillet is a muscle which is hardly used by the animal, which makes it the most tender muscle in the carcase. It is the most expensive of all the steak cuts as you only get about 2kg of fillet per animal.