New Zealand Reserve Grass Fed Fillet Steak
You may also know fillet steaks as filet mignon, chateaubriand or eye filet depending on where you are from. This tender steak is cut from the loin of beef and is famously known as the Rolls-Royce of steaks due to its incredible tenderness! We recommend cooking it not more than to medium to maintain juiciness.
These fillet steaks are ready for searing, with a 2-inch standard thickness. Should you wish for them to be thicker or less thick, do let us know!