Pan-seared fillet is the lean, tender steak night — little fat, a lot of flavour if you treat it hot and fast. Fillet Steak 2x 6oz is the classic two-steak pack for a proper Saturday plate. Shop it in fillet steaks and beef.
Pan method
Take the steaks out 20 to 30 minutes before you cook. Pat very dry — moisture kills the crust. Heat a heavy pan until it is properly hot, add a thin film of oil, and lay the fillets in without crowding. Sear 2 to 3 minutes a side for a typical 6oz fillet to medium-rare, turning once. In the last minute you can add a knob of butter, crushed garlic, and thyme and baste. Probe: about 52–54°C for medium-rare after rest, 57–60°C for medium. Rest three to five minutes on a warm plate. Fillet is lean, so do not cook it well done unless you like it dry — stop at medium if you want it still juicy.
Air fryer and grill backup
No pan: air fryer 200°C for 7 to 10 minutes, flipping halfway, or a screaming-hot grill 2 to 3 minutes a side. Because fillet has little marbling, a light oil and a rest matter more than on rib-eye. Browse fillet steaks for pack sizes, and beef when you want rib-eye or sirloin beside.
What to serve
Peppercorn or Béarnaise, skinny chips, and a sharp salad. Leftover fillet is excellent cold in a sandwich with mustard — slice thin across the grain. Do not reheat hard; a brief warm-through in pan juices is enough if you must serve it hot again.
Times above are a guide for home ovens, air fryers and slow cookers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and air fryers vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.
Season boldly, keep a small gap between pieces so heat can circulate, and taste the pan juices before you add more salt — cured and smoked packs already carry seasoning.