Peak District Fillet Steak

This highly-prized cut is taken from the tenderloin and is known for being exceptionally lean and tender. It comes from the least-worked muscle along the spine of the cattle, and has little marbling with a mild, delicate flavour. It’s the perfect cut for a beef wellington, or for extra decadence, sear up some foie grois and serve on top of the fillet and toast for a stunning fillet Rossini.