Perhaps one of the most recognisable steaks, the fillet of beef* sits inside the sirloin and is one of the least used muscles, hence its melt in the mouth tenderness.

Swaledale filet mignon steaks are prepared from heritage breed cattle left to graze on The Dales year round. Slower maturing on a grass-fed diet allows natural marbling to occur and real depth of flavour to develop.

We suggest pan roasting filet mignon steaks, basting almost continuously in foaming, brown butter before transferring to the oven for a short time. A long rest will help to deliver that buttery, succulent finish that is synonymous with this cut.