Fillet Steak
From £18.00
From our Sandbach counter
Fillet Steak Tails
£12.00
- 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
No major allergens listed in the recipe.
Ingredients
Ideal for Stir Fry, Stroganoff and Steak Tartare Origin UK
If you have a severe allergy, please call Lee before ordering.
1
Beef fillet steak tails are a useful option for steak lovers looking for tender pieces of fillet in a more flexible format. Available from The Butcher’s Blade in Sandbach, Cheshire, they can be used for quick meals, steak bites or recipes where smaller pieces of beef work well.How to cook: Pat dry, season and sear in a hot pan, avoiding overcrowding so the beef browns well. Cook to your preference, rest briefly and follow appropriate food-safety guidance.Meal ideas: Serve with garlic butter and chips, add to a steak salad, or use in a steak sandwich with onions and your favourite sauce.Ask your local Sandbach butcher about availability and serving ideas for fillet steak tails. Follow the product’s storage and preparation guidance.
Fillet Steak Tails from The Butchers Blade in Sandbach. A choice for a meal where patient cooking is part of the appeal. Cuts commonly used for braising suit a plan built around a covered pot, a suitable cooking liquid and time to develop tenderness. This is a different shopping decision from choosing a steak for a quick sear: match the cut to the method you intend to use.
Choosing for your meal
Plan the number of portions, the size of your cooking vessel and how much time you have available. Bone-in cuts need to be considered differently from boneless meat when judging serving amounts. Check your selected weight and ask Lee about preparation if needed. Timing depends on the cut, size and appliance; use a suitable recipe rather than an unsupported fixed time.
Serving ideas
Mashed potatoes, beans or bread can make the most of a braising sauce, with greens alongside for contrast. Brown suitable meat in batches if your recipe calls for it and avoid overcrowding. Check safe cooking as well as tenderness, then follow appropriate cooling and refrigeration guidance for leftovers. Suggested vegetables and cooking liquid are purchased separately unless the listing states otherwise.
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.
“We have had a few items from here including bavette steak and it has all been lovely. The only thing we would say is we like chubbier sausages but the ones we did have tasted great.”
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 Tails
Use a covered braise or your slow cooker’s recommended method for this cut. Check both thorough cooking and tenderness; timing depends on size and appliance. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to slow cook meatLee’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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