This exquisite prime beef cut is famous for its tenderness and delectable taste. With it being the thicker part of the fillet it is a ideal meal for a dinner party.

Butchers Tip

Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender.


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1. Preheat the oven to 200C/gas mark 6

2. Quickly sear all sides of the fillet in a hot frying pan.

3. Then place in oven and cook for:

Rare = 25 Minutes Per Kilo

Medium = 31 Minutes Per Kilo

Well Done = 37 Minutes Per Kilo

4. Remove the joint from the oven and rest for 20 minutes before carving.

Please Note, the above is only a guide and ovens may vary in temperature.