Individually Cut Portions of A-Grade South African Beef Fillet
Our Grade A South African Beef fillet cleaned and neatly portioned into 250g pieces.
Beef fillet is exceptionally tender and naturally lean, with a delicate flavour and fine texture. It is best cooked quickly over high heat and served rare to medium for the most tender result.
More Information
Sourced from reputable suppliers of quality beef in South Africa and always imported chilled and never previously frozen.
Also known as tenderloin, beef fillet is characterized by its tenderness and subtle flavor; it embodies the epitome of tenderness in the realm of beef cuts. Its texture is supremely smooth, almost buttery, owing to its location on the steer where it undergoes minimal exertion. Delicate marbling enhances its flavor profile, providing a subtle richness that complements its melt-in-your-mouth texture.
Cooking Tips
- Pan-Seared: Pan-searing on high temperatures, followed by finishing in the oven is a popular method. The high heat develops a crust on the outside while keeping the inside tender.
- Roasting: The whole fillet can be roasted for an impressive centerpiece. It's often seasoned simply with salt, pepper, and herbs or coated with a flavorful crust.
- Sous-Vide: Cooking the fillet sous-vide allows for precise temperature control, ensuring perfect doneness while maintaining juiciness.
- Seasoning: Due to its mild flavor, beef fillet benefits from robust seasonings, marinades, or accompanying sauces. However, it is often kept simple with just salt, pepper and some olive oil to let its natural flavor shine.
- Resting: After cooking, allow the fillet to rest for several minutes. This helps the juices redistribute throughout the meat, enhancing its tenderness and flavor.
Recipe Suggestion
Please checkout our recipe for filet mignon with hasselback potatoes.