Information about Beef Fillet Steak.
Beef Fillet Steak is the most tender of all Beef Steaks, its fine texture has no gristle & always guarantees a delicious meal. The Fillet is the most costly of all the Steaks as it is one of the smallest with plenty of waste. Expert butchers prepare the Grass Fed 200g (7oz) Steaks fully trimmed & Vacuum Sealed in Freezer Friendly Recyclable Trays for convenience. The thick cut Steaks are easy for grilling & at 7oz, are a good sized portion offering good value for money.
What is a Beef Fillet Steak?
This is a boneless round Steak with no fat from the Tenderloin.
Fillet Steak or “Filet Mignon” is a luxury Steak cut from the inner middle muscle under the Rib Cage. The texture of the Steak is very fine & smooth with a little fat marbling, it is a very tender Steak that only needs minutes to cook. As the Fillet is not a fatty Steak it is easy to over cook making it dry, the best way to serve Filet Mignon is Medium Rare.
The term Filet Mignon refers to the Steaks from the narrower end of the Whole Fillet tenderloin, a cut that is delicate, a luxury cut of Beef. The only other Steak that has a portion of Fillet in it is the Porterhouse Steak (Most call this the T Bone Steak), it has Sirloin one side of the bone & the Fillet on the other.
How are Fillet Steaks cut?
The Steaks are cut out of the Beef Tenderloin at 200g each.
The expert butchers remove 2.5kg whole Tenderloins from the inside of the rib cage, carefully cutting them off the bone, not slicing into the muscle. The whole piece of Tenderloin has a thick end (Rump / Butt Fillet) & the main section (Chateaubriand) that tapers down to the point (Fillet Tail). The tenderloin has any excess fat removed from the outside, leaving a clean whole piece approx 2.3Kg, the head & the tail are cut off leaving just the centre section.
The Fillet Steaks are cut into portions from the centre of the Tenderloin at approx 200g each.
At Sherwood, we cut, prepare & pack our products in very low temperatures as quickly as possible in order to deliver the best experience to our customers. The reasons we do this are; it gives a much longer shelf life to the meat, minimises the exposure to any bacteria in the air, & to keep all the natural flavour & moisture in the meat. The process from farm to fork is designed to maximise value for money & minimise waste, with animal welfare & the environment top of the list.
How are Beef Fillet Steaks packed?
Each Steak is Vacuum Sealed in Skin Pack Trays 1 portion per pack.
The Steaks are packed in only a few minutes after cutting to reduce moisture loss from the meat & reduce growth from natural surface bacteria. The Steaks have minimal handling once cut, they are only touched once when placed on the Skin Pack Trays. The packaging & vacuum process lock in the meats natural moisture whilst maintaining their shape. This process keeps the Restaurant Quality Steaks fresher for longer with a more natural flavour.
Once the Fillets are packed, each Steak is labelled with full Farm to Fork Traceability, the packs are placed into Recyclable Cardboard Boxes or Reusable Plastic Crates. The boxes or Crates are then “Blast Frozen” to -25°c.
Our production plants & slaughterhouses producing our meat cuts or products are BRCGS / IFS approved . All the air is filtered & refrigerated coming into the production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce the transfer of natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy the same taste & texture from all our meats.
The packaging protects your Fillet Steaks when packing & delivering to the customer. It prevents Freezer Burn when stored at -18°c & any contamination in your fridge from other foodstuffs. The packaging holds all the natural juices inside the meat when defrosting slowly (in the fridge) & when bringing them up to room temperature before cooking.
We use stronger & thinner recyclable Plastic Pouches / Trays to pack our meats, this reduces our “Carbon Footprint”, we use 30% less plastic than previous packaging. We always ask you to Recycle all your packaging when you receive an order from us. The customer is the most important link in the recycling process, we hope to work towards a Greener Future.
Please see this link on How to recycle plastic. We all need to do our best for a Greener future #swf_recycle♻
Is Fillet Steak good value for money?
The Beef Fillet portions are offered at a competitive price for better value.
The Fillet Steak is the most expensive cut but, we offer them at greatly reduced price because we produce them as a wholesale meat cut. The 200g (7oz) Steaks are a good portion size with no waste & little shrinkage when cooked. The weight you buy is closer to that of the net weight after cooking.
The production facilities are designed to produce wholesale volumes of fresh meat cuts, the Beef Fillet is produced at a cheaper price per kilo because of this. The wholesale cost of the Raw Beef Tenderloins is much cheaper than the retail price per kilo.
The production facilities use Renewable Green Energy with more efficient machinery for packing. The expert butchers & packers are highly skilled, producing more Fillets per hour to further reduce costs per portion. The process from Farm to fork is shorter reducing the need for extra transportation & handling, this reduces the Carbon Emissions. All these savings on wholesale raw meat cost, energy, staff & transportation are passed on to customers online.
See how Sherwood Foods offers More Meat For Your Money….. #moremeatfym
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.
Our Irish Grass Fed Beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table. The process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most Beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.
Are Beef Fillet Steaks nutritious?
The Filet Mignon is a lean Red meat with a high level of nutrition.
Red meat cuts like Fillet are very healthy because they offer a great source of Protein, Minerals & Vitamins. The leaner cuts are always better for you because of the reduced fat content. The protein in Fillet is good for muscle, hair, nail growth, with vitamins & Minerals improving your metabolism & energy levels.
Sherwood Irish Grass Fed Beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. Our Irish Grass Fed Beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The ideal grazing conditions for the cattle help promote good healthy Beef from the herds.
How do you cook Beef Fillet Steaks?
Fillet Steak is a grilling meat cut, taking only a few minutes each side to cook.
The Fillet is not a fatty Steak so, you need to be careful that it’s not over cooked as this will be dry & burnt. Most people cook their Steak under the grill or in a hot pan with Salt n’ Pepper seasoning. The best way to enjoy your Fillet is to have it as a Medium Rare Doneness; dark Pink / Pink in the middle & very juicy.
The Sherwood Beef Fillet Steak is one of our luxury meat cuts & is best enjoyed with a select Red Wine. How to choose your Red Wine for Beef Fillet.
How to prepare your Fillet Steak before cooking:
- Place the Fillet into the fridge (keep in the skin pack tray) & let thaw out slowly.
- Remove the Steak from the fridge & leave on the side (keep in the pack) for 30 minutes.
- Take the Fillet Steak out of the tray & gently rinse under cold water.
- Once rinsed pat dry with paper towel & place on a clean cutting board.
- Season your Steak all over with Salt & Pepper & leave for 20 minutes before cooking.
How to Grill your Beef Fillet Steak:
- Heat your Griddle or Barbecue up to very hot.
- Lay the Fillet Steak (away from you) on the Griddle or Barbecue.
- Add a little butter to the pan or baste if on the grill.
- Turn after a few minutes & when Browned on both sides, check that it is still Pink on the inside.
- Remove once you have achieved your preferred doneness or a few degrees under desired temperature.
- Rest your Steak on a wooden board (loosely cover Steak) for 8 mins before serving.
See table below for temperatures for preferred Doneness of Beef Steaks:
| Doneness | Description | Remove temp | Final temperature |
| Rare | Cool red centre | 49°C | 52°C |
| Med Rare | Warm red centre | 54°C | 56°C |
| Medium | Warm pink centre | 60°C | 63°C |
| Med Well | Slightly pink centre | 63°C | 66°C |
| Well done | Little or no pink | 68°C | 71°C |
How to grill your Beef Fillet Steak:
- Full explanation about Filet Mignon & how to cook it.
- How to get that perfect crust on your Fillet Steak
- Filet Mignon grilled on the Barbecue recipe
Pro Tip for great Beef Fillets:
Always rest your Steaks on a wooden board for 5-10 minutes after cooking. This must bee loosely covered over to keep the heat in the meat but, not to make it sweat. The meat fibres will relax & reabsorb its natural juices for a more succulent perfect tender Steak.
Please enjoy your Beef Fillet from our Irish Grass Fed Beef & don’t forget, great food should be shared….
Sharing your Beef Fillet at home & on Social Media.
Sharing a luxury meal with your family or special loved one is a real treat, the Fillet is a great Steak to make that meal extra special. Everyone who has enjoyed a delicious Steak will remember when & where they ate this, an experience they always look forward to enjoying again. Social Media has seen an explosion of Food over the last few years as people are really taking an extra interest in what & how is made.
Sharing Steaks like this are always good to see on Social Media, people are always trying to impress their followers with ever more creative ideas & recipes.
At Sherwood Foods we love to share the meals people make with any of our meats with our followers because it gives them inspiration to cook with exciting meat cuts. The posts of your reels, videos, stories, pictures, recipes & tips help others to try something new with the benefit of your knowledge.
Why not join us over on Social Media on our Facebook Page, Instagram or Twitter accounts? Our followers really enjoy your cooks. By tagging us on your posts & using our Hashtags, it makes it easier for us & our followers to see them to like & share. Being social with food online is an excellent way of sharing delicious food.
Many people are unsure on how to get the best results for a perfect Steak, your posts on Social Media help others to learn the Pro Tips of getting that Steak just right. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
The Sherwood Beef Fillet Steak is one of the more exclusive cuts of Beef that lends itself to richer sauces, accompanied by a delicious “woody” glass of Red wine. They are great for making as a special treat with little preparation & time with fresh asparagus & sauté potatoes as sides. Enjoy cooking & sharing delicious meat with family & friends, we look forward to seeing your home cooks.
Sherwood foods Hashtags:
#swf_brand #ourbrandisapromise #abrandisapromise #moremeatfym #filletsteak #beeffillet #beeftenderloin
How to cook recipes for Beef Fillet Steak:
9 Delicious Recipe ideas for Beef Fillet Steak
Frequently Asked Questions About Beef Fillet Steak:
What is a Beef Fillet Steak?
Fillet Steak is a round shaped Steak cut out of the long tenderloin muscle inside the rib cage.
Is Fillet Steak expensive?
The Fillet Steak is the most expensive of all Steaks because it is the smallest & has a lot of waste fat when preparing.
Is Fillet Steak tender & flavoursome?
The Fillet is the softest of all Steaks with the finest texture, the flavour is good but, not as tasty as a Ribeye Steak.
How do you cook Fillet Steaks?
The Fillet is best grilled until it is a medium doneness & rested after cooking. The Steak is easy to over cook & become dry because it doesn't have excessive fat marbling.
- INFORMATION ABOUT BEEF FILLET STEAK
-
Information about Beef Fillet Steak.
Beef Fillet Steak is the most tender of all Beef Steaks, its fine texture has no gristle & always guarantees a delicious meal. The Fillet is the most costly of all the Steaks as it is one of the smallest with plenty of waste. Expert butchers prepare the Grass Fed 200g (7oz) Steaks fully trimmed & Vacuum Sealed in Freezer Friendly Recyclable Trays for convenience. The thick cut Steaks are easy for grilling & at 7oz, are a good sized portion offering good value for money.
What is a Beef Fillet Steak?
This is a boneless round Steak with no fat from the Tenderloin.
Fillet Steak or “Filet Mignon” is a luxury Steak cut from the inner middle muscle under the Rib Cage. The texture of the Steak is very fine & smooth with a little fat marbling, it is a very tender Steak that only needs minutes to cook. As the Fillet is not a fatty Steak it is easy to over cook making it dry, the best way to serve Filet Mignon is Medium Rare.
The term Filet Mignon refers to the Steaks from the narrower end of the Whole Fillet tenderloin, a cut that is delicate, a luxury cut of Beef. The only other Steak that has a portion of Fillet in it is the Porterhouse Steak (Most call this the T Bone Steak), it has Sirloin one side of the bone & the Fillet on the other.
How are Fillet Steaks cut?
The Steaks are cut out of the Beef Tenderloin at 200g each.
The expert butchers remove 2.5kg whole Tenderloins from the inside of the rib cage, carefully cutting them off the bone, not slicing into the muscle. The whole piece of Tenderloin has a thick end (Rump / Butt Fillet) & the main section (Chateaubriand) that tapers down to the point (Fillet Tail). The tenderloin has any excess fat removed from the outside, leaving a clean whole piece approx 2.3Kg, the head & the tail are cut off leaving just the centre section.
The Fillet Steaks are cut into portions from the centre of the Tenderloin at approx 200g each.
At Sherwood, we cut, prepare & pack our products in very low temperatures as quickly as possible in order to deliver the best experience to our customers. The reasons we do this are; it gives a much longer shelf life to the meat, minimises the exposure to any bacteria in the air, & to keep all the natural flavour & moisture in the meat. The process from farm to fork is designed to maximise value for money & minimise waste, with animal welfare & the environment top of the list.
How are Beef Fillet Steaks packed?
Each Steak is Vacuum Sealed in Skin Pack Trays 1 portion per pack.
The Steaks are packed in only a few minutes after cutting to reduce moisture loss from the meat & reduce growth from natural surface bacteria. The Steaks have minimal handling once cut, they are only touched once when placed on the Skin Pack Trays. The packaging & vacuum process lock in the meats natural moisture whilst maintaining their shape. This process keeps the Restaurant Quality Steaks fresher for longer with a more natural flavour.
Once the Fillets are packed, each Steak is labelled with full Farm to Fork Traceability, the packs are placed into Recyclable Cardboard Boxes or Reusable Plastic Crates. The boxes or Crates are then “Blast Frozen” to -25°c.
Our production plants & slaughterhouses producing our meat cuts or products are BRCGS / IFS approved . All the air is filtered & refrigerated coming into the production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce the transfer of natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy the same taste & texture from all our meats.
The packaging protects your Fillet Steaks when packing & delivering to the customer. It prevents Freezer Burn when stored at -18°c & any contamination in your fridge from other foodstuffs. The packaging holds all the natural juices inside the meat when defrosting slowly (in the fridge) & when bringing them up to room temperature before cooking.
We use stronger & thinner recyclable Plastic Pouches / Trays to pack our meats, this reduces our “Carbon Footprint”, we use 30% less plastic than previous packaging. We always ask you to Recycle all your packaging when you receive an order from us. The customer is the most important link in the recycling process, we hope to work towards a Greener Future.
Please see this link on How to recycle plastic. We all need to do our best for a Greener future #swf_recycle♻
Is Fillet Steak good value for money?
The Beef Fillet portions are offered at a competitive price for better value.
The Fillet Steak is the most expensive cut but, we offer them at greatly reduced price because we produce them as a wholesale meat cut. The 200g (7oz) Steaks are a good portion size with no waste & little shrinkage when cooked. The weight you buy is closer to that of the net weight after cooking.
The production facilities are designed to produce wholesale volumes of fresh meat cuts, the Beef Fillet is produced at a cheaper price per kilo because of this. The wholesale cost of the Raw Beef Tenderloins is much cheaper than the retail price per kilo.
The production facilities use Renewable Green Energy with more efficient machinery for packing. The expert butchers & packers are highly skilled, producing more Fillets per hour to further reduce costs per portion. The process from Farm to fork is shorter reducing the need for extra transportation & handling, this reduces the Carbon Emissions. All these savings on wholesale raw meat cost, energy, staff & transportation are passed on to customers online.
See how Sherwood Foods offers More Meat For Your Money….. #moremeatfym
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.
Our Irish Grass Fed Beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table. The process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most Beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.
Are Beef Fillet Steaks nutritious?
The Filet Mignon is a lean Red meat with a high level of nutrition.
Red meat cuts like Fillet are very healthy because they offer a great source of Protein, Minerals & Vitamins. The leaner cuts are always better for you because of the reduced fat content. The protein in Fillet is good for muscle, hair, nail growth, with vitamins & Minerals improving your metabolism & energy levels.
Sherwood Irish Grass Fed Beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. Our Irish Grass Fed Beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The ideal grazing conditions for the cattle help promote good healthy Beef from the herds.
How do you cook Beef Fillet Steaks?
Fillet Steak is a grilling meat cut, taking only a few minutes each side to cook.
The Fillet is not a fatty Steak so, you need to be careful that it’s not over cooked as this will be dry & burnt. Most people cook their Steak under the grill or in a hot pan with Salt n’ Pepper seasoning. The best way to enjoy your Fillet is to have it as a Medium Rare Doneness; dark Pink / Pink in the middle & very juicy.
The Sherwood Beef Fillet Steak is one of our luxury meat cuts & is best enjoyed with a select Red Wine. How to choose your Red Wine for Beef Fillet.
How to prepare your Fillet Steak before cooking:
- Place the Fillet into the fridge (keep in the skin pack tray) & let thaw out slowly.
- Remove the Steak from the fridge & leave on the side (keep in the pack) for 30 minutes.
- Take the Fillet Steak out of the tray & gently rinse under cold water.
- Once rinsed pat dry with paper towel & place on a clean cutting board.
- Season your Steak all over with Salt & Pepper & leave for 20 minutes before cooking.
How to Grill your Beef Fillet Steak:
- Heat your Griddle or Barbecue up to very hot.
- Lay the Fillet Steak (away from you) on the Griddle or Barbecue.
- Add a little butter to the pan or baste if on the grill.
- Turn after a few minutes & when Browned on both sides, check that it is still Pink on the inside.
- Remove once you have achieved your preferred doneness or a few degrees under desired temperature.
- Rest your Steak on a wooden board (loosely cover Steak) for 8 mins before serving.
See table below for temperatures for preferred Doneness of Beef Steaks:
Doneness Description Remove temp Final temperature Rare Cool red centre 49°C 52°C Med Rare Warm red centre 54°C 56°C Medium Warm pink centre 60°C 63°C Med Well Slightly pink centre 63°C 66°C Well done Little or no pink 68°C 71°C How to grill your Beef Fillet Steak:
- Full explanation about Filet Mignon & how to cook it.
- How to get that perfect crust on your Fillet Steak
- Filet Mignon grilled on the Barbecue recipe
Pro Tip for great Beef Fillets:
Always rest your Steaks on a wooden board for 5-10 minutes after cooking. This must bee loosely covered over to keep the heat in the meat but, not to make it sweat. The meat fibres will relax & reabsorb its natural juices for a more succulent perfect tender Steak.
Please enjoy your Beef Fillet from our Irish Grass Fed Beef & don’t forget, great food should be shared….
Sharing your Beef Fillet at home & on Social Media.
Sharing a luxury meal with your family or special loved one is a real treat, the Fillet is a great Steak to make that meal extra special. Everyone who has enjoyed a delicious Steak will remember when & where they ate this, an experience they always look forward to enjoying again. Social Media has seen an explosion of Food over the last few years as people are really taking an extra interest in what & how is made.
Sharing Steaks like this are always good to see on Social Media, people are always trying to impress their followers with ever more creative ideas & recipes.
At Sherwood Foods we love to share the meals people make with any of our meats with our followers because it gives them inspiration to cook with exciting meat cuts. The posts of your reels, videos, stories, pictures, recipes & tips help others to try something new with the benefit of your knowledge.
Why not join us over on Social Media on our Facebook Page, Instagram or Twitter accounts? Our followers really enjoy your cooks. By tagging us on your posts & using our Hashtags, it makes it easier for us & our followers to see them to like & share. Being social with food online is an excellent way of sharing delicious food.
Many people are unsure on how to get the best results for a perfect Steak, your posts on Social Media help others to learn the Pro Tips of getting that Steak just right. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
The Sherwood Beef Fillet Steak is one of the more exclusive cuts of Beef that lends itself to richer sauces, accompanied by a delicious “woody” glass of Red wine. They are great for making as a special treat with little preparation & time with fresh asparagus & sauté potatoes as sides. Enjoy cooking & sharing delicious meat with family & friends, we look forward to seeing your home cooks.
Sherwood foods Hashtags:
#swf_brand #ourbrandisapromise #abrandisapromise #moremeatfym #filletsteak #beeffillet #beeftenderloin
- HOW TO COOK BEEF FILLET STEAK RECIPES
-
How to cook recipes for Beef Fillet Steak:
9 Delicious Recipe ideas for Beef Fillet Steak
- FAQ ABOUT BEEF FILLET STEAK
-
Frequently Asked Questions About Beef Fillet Steak:
What is a Beef Fillet Steak?
Fillet Steak is a round shaped Steak cut out of the long tenderloin muscle inside the rib cage.
Is Fillet Steak expensive?
The Fillet Steak is the most expensive of all Steaks because it is the smallest & has a lot of waste fat when preparing.
Is Fillet Steak tender & flavoursome?
The Fillet is the softest of all Steaks with the finest texture, the flavour is good but, not as tasty as a Ribeye Steak.
How do you cook Fillet Steaks?
The Fillet is best grilled until it is a medium doneness & rested after cooking. The Steak is easy to over cook & become dry because it doesn't have excessive fat marbling.
