Fillet Steak

Flavour

Fillet steak has a mild and delicate flavour compared to other cuts of beef, such as ribeye or sirloin. Its texture is buttery and meltingly tender, which makes it highly sought after within supermarkets and at restaurants. The fillet cut is often described as having a subtle beefy flavour, with hints of sweetness and nuttiness. When properly seasoned and cooked to perfection, fillet steak is an indulgent and satisfying culinary experience to both prepare and devour. 

Aroma

Fillet steak has a rich and savoury aroma that is undoubtedly delicious and beefy. The aroma can vary depending on how the steak is prepared, but it typically has a smoky, charred quality that adds to its overall appeal and will certainly leave you salivating. 

Wine pairing

A delicate fillet steak undoubtedly pairs well with a full-bodied, bold red wine. Like most cuts of red meat, red wine pairs well because it can stand up to the rich flavours of the meat. 

A Cabernet Sauvignon is a classic pairing for steak as it has bold tannins and hints of flavours such as black currant and blackberry that can complement the richness of the meat.

A Merlot is another fantastic choice. A Merlot is softer and fruitier than a Cabernet Sauvignon, making it a good choice for those who prefer a lighter wine. It has delicate flavours of plum and cherry that can complement the beef's subtle sweetness.

Malbec is an Argentine wine that has become increasingly popular in recent years, and it pairs well with fillet steak. It has a full-bodied, rich flavour with notes of blackberry, chocolate, and spice that can complement the beef's flavour.

Syrah/Shiraz is a popular wine to pair with red meat due to its bold flavours of blackberry, pepper and spice, holding its own against the innate, delicious flavours of the fillet steak.

Sauce pairing

Fillet steak is a versatile and delectable cut of meat that can be paired perfectly with a variety of sauces. Below we’ve included some of the classic sauces that will complement a fillet steak:

Béarnaise sauce is a classic French sauce, made with butter, egg yolks, tarragon, and shallots. Its rich, creamy texture and tangy flavour pair well with the tender, mild-flavoured fillet steak. 

Peppercorn sauce - This sauce is made with cream, beef stock, and cracked black peppercorns, with a bold, spicy flavour that can add a definitive kick to the fillet steak.

Red wine sauce is another classic. This sauce is made from red wine, beef broth, and herbs such as thyme and rosemary, the perfect partner to a premium cut of beef.

A mushroom sauce is another great choice. A creamy sauce made with mushrooms, cream, and rich beef stock. The earthy flavour of the mushrooms pairs well with the fillet steak and accompanied by a glass of juicy red one, this is a sublime choice. 

A simple yet delicious garlic butter is another fantastic choice. Made with butter, garlic, and parsley. The buttery flavour and garlic aroma can enhance the steak's natural flavour and create a simple yet faultless sauce.

Cooking recommendation

A fillet steak has very little fat and a lot of flavour. This lean and prized cut of beef is one of the most expensive and so can be enjoyed however you personally prefer. However, a lot of renowned chefs would recommend enjoying a fillet as rare as you like. 

Where is it from?

Fillet steak is a cut of beef that comes from the tenderloin of a cow. The tenderloin is a long, cylindrical muscle that runs along the spine of the cow and is located in the upper back and rear of the animal. The fillet steak is cut from the thickest part of the tenderloin, which is a lean and tender muscle that is not heavily used by the cow. Because of its location and the fact that it doesn't have much connective tissue, the fillet steak is one of the most tender cuts of beef, making it a delicacy for meat lovers. 

Fillet steak is now produced and enjoyed in many countries, including the United States, Australia, Argentina, and many European countries. The method of preparation and serving can vary depending on the country or region, but it remains a popular and highly regarded cut of beef around the world.

History of Fillet Steak

The fillet mignon can be traced back to France in the early 19th century. At the time, the tenderloin, the muscle from which fillet steak is cut, was considered a less desirable cut of meat because it was small and difficult to butcher. However, the tenderloin's lean and tender meat caught the attention of chefs, who began to experiment with ways to prepare it.

One of the earliest preparations of fillet steak is said to have originated in the kitchens of the famous French chef Antoine Carême, who served the dish to French royalty in the early 1800s. The dish was made by wrapping the tenderloin in bacon and roasting it, giving it an additional rich and smoky flavour.

Today, fillet steak is enjoyed worldwide and is often considered one of the most luxurious and sought-after cuts of beef. It can be prepared in a variety of ways, including grilling, pan-searing, or roasting. The fillet is delicious and versatile and can be paired with a variety of sides and vegetables for a divine dinner out or at home.