Tender and grass fed, this beef fillet makes a sumptuous meal choice. This cut of meat is perfect for show stopper meals to truly enjoy.

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The Butcher: The fillet is arguably the most tender cut of beef. The muscle is non-weight-bearing, meaning there is less connective tissue, which tends to cause toughness in beef. Its flavour composition pairs especially well with butter, mushrooms, pepper, shallots and bacon. This is because the cut has low levels of marbling, or fat, so these strong flavors complement it well and really bring out the beefy flavor.

In The Kitchen: The fillet is traditionally cooked on high heat to sear the outsides and then reduced to low heat to cook the insides, but is served rarer than most steaks. Bacon can be used to wrap around the fillet while cooking.