Australian Black Angus Fillet

5.0

Rated 5.0 out of 5 stars

5 Reviews

£20.00

Queensland, Australia Black Angus, grain-fed 200+ days

A barley/grain-fed Black Angus fillet from Australia. The leanest, most tender cut on the carcass, with more intramuscular fat than a standard fillet thanks to the 200+ day grain/barley programme.

Australian Black Angus is the benchmark for everyday premium steak. The breed marbles readily, and Australia's long grain-feed programmes build on that — laying down the fine, even fat that keeps a steak juicy and full of flavour. Almost all of it is MSA graded, a paddock-to-plate system that assesses the carcass before it's cut, which is why the eating quality is so reliable.

We draw ours from two of the country's best. Stockyard, family-owned and third-generation, grain-finishes its Angus for over 200 days at the Kerwee Feedlot in Queensland. Omugi, supplying the premium Japanese market since 1988, finishes its cattle on a custom barley ration for a clean, sweet flavour and a lighter fat.

The fillet is cut from the tenderloin, the muscle running beneath the sirloin along the spine. It does little work, which makes it the most tender steak on the animal — fine-grained and delicate. Lean fillet can lack depth, but the long grain-feed gives this one a subtle marbling and a clean, sweet flavour that carries the cut. We cut every steak by hand and blast-freeze it to −28°C, frozen individually and vacuum-sealed so it arrives in the condition it left us.

Origin: Australia

Ingredients: Australian Black Angus beef (fillet)

Storage: Arrives frozen — keep frozen until ready to use. Defrost in the refrigerator for 12–24 hours before cooking.

Remove the fillet from the freezer and defrost in the refrigerator — 12–24 hours for individual steaks and mignons, 24–36 hours for Chateaubriand formats. Once defrosted, take the meat out of the fridge 15–20 minutes before cooking (30 minutes for Chateaubriand). Pat the surface completely dry with kitchen paper. Season with flaky sea salt.

For individual fillet steaks (125–200g): Get a heavy pan smoking hot. Add a thin film of oil and sear the steak for 2–3 minutes per side until a deep golden crust forms. Fillet is thick relative to its diameter, so stand it on its edge and sear the sides too. For a 150g steak at standard thickness, the pan sear alone should bring you to rare/medium-rare. For thicker cuts, finish in a 180°C oven for 2–4 minutes. Target 50–52°C at the centre for medium-rare. Rest for 5 minutes.

For fillet mignons: These are smaller, thinner medallions and cook quickly. Sear in a hot pan with a knob of butter for 90 seconds to 2 minutes per side. They are best served rare to medium-rare. Do not overcook — at this size, the margin between perfect and overdone is narrow.

For Chateaubriand (400–650g): Season generously with salt and pepper. Sear in a hot pan on all sides until well browned — about 2 minutes per side. Transfer to a 200°C oven and roast for 15–20 minutes for a 450g piece (adjust up or down for size). Target 48–50°C at the centre for medium-rare. Rest for at least 10–15 minutes, loosely tented with foil. Carve into thick slices at the table. Chateaubriand is the classic choice for beef Wellington — sear the fillet, wrap in duxelles and puff pastry, and bake at 200°C until the pastry is golden and the internal temperature reaches 50°C.

Fillet is a mild, tender cut — it does not have the beefy punch of a ribeye or the marbling of a sirloin. It works well with rich sauces that add flavour: béarnaise, peppercorn, red wine reduction, or a simple pan sauce made with butter, shallots, and a splash of Madeira. It also pairs well with earthy accompaniments: wild mushrooms, truffle, celeriac purée, or roasted bone marrow.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Australian Black Angus is the benchmark for everyday premium steak. The breed marbles readily, and Australia's long grain-feed programmes build on that — laying down the fine, even fat that keeps a steak juicy and full of flavour. Almost all of it is MSA graded, a paddock-to-plate system that assesses the carcass before it's cut, which is why the eating quality is so reliable.

We draw ours from two of the country's best. Stockyard, family-owned and third-generation, grain-finishes its Angus for over 200 days at the Kerwee Feedlot in Queensland. Omugi, supplying the premium Japanese market since 1988, finishes its cattle on a custom barley ration for a clean, sweet flavour and a lighter fat.

The fillet is cut from the tenderloin, the muscle running beneath the sirloin along the spine. It does little work, which makes it the most tender steak on the animal — fine-grained and delicate. Lean fillet can lack depth, but the long grain-feed gives this one a subtle marbling and a clean, sweet flavour that carries the cut. We cut every steak by hand and blast-freeze it to −28°C, frozen individually and vacuum-sealed so it arrives in the condition it left us.

Origin: Australia

Ingredients: Australian Black Angus beef (fillet)

Storage: Arrives frozen — keep frozen until ready to use. Defrost in the refrigerator for 12–24 hours before cooking.

Preparation / Cooking

Remove the fillet from the freezer and defrost in the refrigerator — 12–24 hours for individual steaks and mignons, 24–36 hours for Chateaubriand formats. Once defrosted, take the meat out of the fridge 15–20 minutes before cooking (30 minutes for Chateaubriand). Pat the surface completely dry with kitchen paper. Season with flaky sea salt.

For individual fillet steaks (125–200g): Get a heavy pan smoking hot. Add a thin film of oil and sear the steak for 2–3 minutes per side until a deep golden crust forms. Fillet is thick relative to its diameter, so stand it on its edge and sear the sides too. For a 150g steak at standard thickness, the pan sear alone should bring you to rare/medium-rare. For thicker cuts, finish in a 180°C oven for 2–4 minutes. Target 50–52°C at the centre for medium-rare. Rest for 5 minutes.

For fillet mignons: These are smaller, thinner medallions and cook quickly. Sear in a hot pan with a knob of butter for 90 seconds to 2 minutes per side. They are best served rare to medium-rare. Do not overcook — at this size, the margin between perfect and overdone is narrow.

For Chateaubriand (400–650g): Season generously with salt and pepper. Sear in a hot pan on all sides until well browned — about 2 minutes per side. Transfer to a 200°C oven and roast for 15–20 minutes for a 450g piece (adjust up or down for size). Target 48–50°C at the centre for medium-rare. Rest for at least 10–15 minutes, loosely tented with foil. Carve into thick slices at the table. Chateaubriand is the classic choice for beef Wellington — sear the fillet, wrap in duxelles and puff pastry, and bake at 200°C until the pastry is golden and the internal temperature reaches 50°C.

Fillet is a mild, tender cut — it does not have the beefy punch of a ribeye or the marbling of a sirloin. It works well with rich sauces that add flavour: béarnaise, peppercorn, red wine reduction, or a simple pan sauce made with butter, shallots, and a splash of Madeira. It also pairs well with earthy accompaniments: wild mushrooms, truffle, celeriac purée, or roasted bone marrow.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

5.0

Rated 5.0 out of 5 stars

Based on 5 reviews

Total 5 star reviews: 5

Total 4 star reviews: 0

Total 3 star reviews: 0

Total 2 star reviews: 0

Total 1 star reviews: 0

5 reviews

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peter g.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
5 months ago
5 Stars
best steak available anywhere
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peter g.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
8 months ago
5 Stars
best fillet ever
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simon
I recommend this product
Rated 5 out of 5 stars
1 year ago
5 Stars
Fantastic meat!!
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Simon C.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
1 year ago
5 Stars
A superior fillet steak, will buy again!
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Joanna j.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
1 year ago
5 Stars
Very nice tender steak... not the biggest cuts so for a good meal you will definitely need the 2 steaks per person.
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