Filet Mignon

Thick, centre-cut steaks from the beef tenderloin. The most tender steak we sell: mild, buttery and quick to cook.

What it is. Steaks cut from the thick centre of the tenderloin, the long muscle under the spine that does almost no work.

How it eats. Very tender, fine-grained and mild. It’s lean, so it wants a hard sear for colour and a butter baste for richness.

How to cook it. Hot pan and a butter baste. Pat dry, season just before cooking, sear 3–4 minutes a side in a very hot pan and roll the edges. Lower the heat, add butter, garlic and thyme, and spoon it over until 52 °C. Rest 5 minutes and serve whole, with mashed potatoes and green beans or a black pepper sauce.

Pack and storage. Arrives cold and vacuum-sealed, in 250 g or 500 g packs. Keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery (−18 °C, follow the supplier use-by on the pack). Thaw in the fridge, never on the counter.

Where it comes from. We buy beef on how it eats, not on the country printed on the box, and our butchers check every batch before it’s cut. Cut, trimmed and vacuum-sealed in Beirut, and packed the day it ships.