Prime Herefordshire Fillet Steak

Cut from the finest pasture-raised local beef, this is the undisputed king of tenderness. Exceptionally lean yet remarkably succulent, our Herefordshire fillet delivers a buttery, melt-in-the-mouth texture that practically yields to the side of a fork.

Keep it classic with a hard sear in foaming butter, or elevate the plate with one of our rich, velvety pan sauces.

Sink Your Teeth into These Sauces & Finishes

A cut this tender deserves a partner in crime. Elevate your plate with these chef-inspired pan sauces and finishes:

• Classic Peppercorn & Cognac Pan Sauce

  Crack whole black peppercorns directly into the sizzling pan drippings, deglaze with a generous splash of cognac, then swirl in rich double cream and rich beef stock until glossy and spoon-coating.

• Garlic, Rosemary & Bone Marrow Baste

  Top the resting steak with compound butter beaten with slow-roasted garlic, rosemary, sea salt, and whipped bone marrow for an intensely rich, restaurant-style finish.

• Zesty Fresh Chimichurri

  Finely chop flat-leaf parsley, oregano, garlic, and fresh red chilli, then whisk with good extra virgin olive oil and red wine vinegar to cut through the rich meat with vibrant, herby heat.

• Sticky Red Wine & Shallot Glaze

  Gently caramelise diced shallots and thyme, reduce a robust red wine down to a syrupy glaze, and finish off the heat with cold cubed butter for a mirror-shine steakhouse jus.