The most tender cut on the animal — and what to do with the honour
Fillet — or tenderloin — is the muscle that does the least work of any on the animal. As a result, it is the most tender cut, with a fine, almost silky texture. It arrives in your Pack A as two portions — perfect for a date night at home or a celebration dinner. Because fillet is so lean, it has less margin for error: medium-rare (57°C) is the target.
Ingredients
- 2 Your Farmer grass-fed beef fillet portions (~140g each)
- 1 tbsp high smoke-point oil
- Knob of butter + extra for the sauce
- 1 shallot, finely diced
- 1/2 cup red wine
- 150ml beef stock
- Salt and white pepper
Instructions
Bring fillets to room temperature. Season generously with salt and pepper.
2 fillet portionssalt and white pepperHeat pan until very hot. Add oil. Sear the fillets for 2–2.5 minutes per side for medium-rare. Remove to a warm plate to rest.
1 tbsp oilReduce heat. Add butter and the diced shallot to the pan. Cook for 1 minute.
knob of butter1 shallotAdd the red wine and scrape up all the browned bits from the pan. Reduce by half.
1/2 cup red wineAdd the beef stock and reduce again until slightly syrupy.
150ml beef stockRemove from heat. Whisk in a small knob of cold butter for gloss. Season.
knob of butterPour the sauce over the rested fillets and serve immediately with wilted spinach or roasted mushrooms.
Appears in
Pack A share — Fillet (2 pack, ~280g)
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💡 Tie your fillet with kitchen twine if it's an uneven thickness — this ensures even cooking across its width. Pat dry, then tie before seasoning.
Two fillets in your Pack A — make the occasion worthy of them. Join the Your Farmer community. ✨
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Read moreabout Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
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