Fillet Steak Tails
From £12.00
From our Sandbach counter
Fillet Steak
£18.00
- Individual portion (approx. 300g)One generous single serving
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 300gButcher-cut, so weights vary slightly
Allergens
Allergen details for this product aren't listed online yet. Please call Lee on 01270 691283 before ordering if you have an allergy.
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Beef fillet steak is prized for its exceptionally tender texture and delicate flavour. Find fillet steak at The Butcher’s Blade in Sandbach, Cheshire, for a special steak dinner, date night or celebratory meal at home.How to cook: Pat the steak dry, season well and sear in a hot pan with a little oil. Finish to your preferred doneness, then rest briefly before serving. Cooking time depends on thickness.Perfect with: Garlic butter, peppercorn sauce, chips, dauphinoise potatoes or seasonal greens. For a simple plate, let the steak take centre stage with a fresh salad and your favourite side.For a premium beef cut from your local Sandbach butcher, fillet steak is a classic choice. Ask in store for cooking and portioning advice.
Fillet Steak from The Butchers Blade in Sandbach. Choose this for a meal built around the cut itself, with accompaniments that let you concentrate on the cooking. A steak or chop can make a straightforward dinner feel considered without a complicated recipe. Check the product description and selected option for the exact cut and size, especially if you are comparing a single portion with a sharing cut.
Choosing for your meal
Think about thickness, bone and how many people you want to feed rather than judging by weight alone. If you are unsure which size suits your pan or grill, ask Lee before ordering. Preparation matters: an intact whole cut, a rolled item and a tenderised product do not share the same food-safety requirements. Follow the instructions for this specific cut.
Serving ideas
Potatoes, mushrooms and green vegetables are simple places to start. Have your sides ready before cooking, use an appropriate pan or grill and leave room to rest the meat as your recipe directs. Slice across the grain where appropriate. Sauces and accompaniments are suggestions, not included contents. Check cooking guidance for the exact meat and preparation rather than relying on one universal timer.
Free local delivery within 5 miles of SandbachCollect at the Market Hall counter: Tuesday – Friday 8am – 4pm · Saturday 8am – 2pm. Closed Sunday and Monday.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“The Butcher’s Blade never disappoints! The staff are always smiling and super friendly, making my meat run feel like catching up with friends. Their steaks are perfectly trimmed, the sausages are bursting with flavour, and they always have a handy tip or two.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Fillet Steak
Pat dry, season and sear every outside surface. Adjust cooking for the thickness and rest before slicing across the grain. Rolled or tenderised cuts need thorough cooking.
How to cook steakLee’s tip
Treat it gently
Fillet is lean, so don’t take it past medium. Sear it hard all over, finish in the oven and rest it for as long as you cooked it.
What goes with it?
Béarnaise sauce, hand-cut chips and watercress. A Bordeaux or a good Pinot Noir; sparkling grape juice as an alternative.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.
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