Dine in for 2 and have a fancy steak night at home. With 2 x prime 7oz filet mignon steaks, your at-home dining experience will transform you to the one of the greatest steakhouses in London. Do something special for dinner and treat yourself to the Rolls Royce of steaks... The Filet Mignon!
drop24 are pleased to present our luxury cuts of halal meat and poultry supplied by Green Valley Food Court Kensington, available to be delivered to your door within minutes, 24/7! #AlwaysOpen
The fillet is a very tender steak muscle which comes from the lower middle of the back and forms part of the sirloin. The fillet muscle is so tender because it does the least work. It is also a very lean cut with little fat running through it, which means it doesn't have quite so much flavour as other steak cuts.
The fillet is a muscle which is hardly used by the animal, which makes it the most tender muscle in the carcass. It is the most expensive of all the steak cuts as you only get about 2kg of fillet per animal.
A fillet steak can be grilled, pan-fried or griddled. As this is a very lean cut it can dry out if it is served really well done.
How to cook the perfect fillet steak
200g of beef fillet, cut from the thick end of the fillet
2 large garlic cloves, bashed
3 sprigs of thyme
1 sprig of rosemary, small
100g of butter
freshly ground black pepper
1. Remove the fillet steak from the fridge at least 30 minutes and no more than 2 hours before cooking to allow it to come up to room temperature
2. Season the steak liberally with salt and freshly ground black pepper and drizzle over a little oil. Work the seasoning into the steak using your fingertips
3. Meanwhile, place a frying pan over a high heat and add enough oil to coat the bottom of the pan. When smoking hot, add the beef cut-side down and move around the pan for the first few seconds of cooking so it doesn't stick. After this point, leave the beef to caramelise without moving it for 2–3 minutes, until it has a wonderful dark golden crust. Turn the steak over and repeat
4. Sear the steak along the edges to obtain a nice colour, then sit it on its base. Add the garlic, thyme and rosemary to the pan, followed by generous knobs of butter. Allow to melt and bubble, all the while basting the butter over the steak, for 2–3 minutes on each side for a perfect medium-rare finish
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