Whole Beef Fillet Steak

Description

Whole Beef Fillet Steak is the entire beef tenderloin — the single most tender cut on the animal — sold completely whole. Cut from grass-fed Australian beef, it's the same prized fillet you'd find sliced into eye fillet steaks, but here you get the full muscle in one piece, exactly as it comes.

Because it's sold fully whole with no butcher trimming, you do the trimming and portioning yourself at home. That means a little knife work on your end, but it also means real value — you pay less and get to decide exactly how it's prepared, whether that's a centrepiece roast or a run of thick steaks cut to your liking.

Each whole fillet weighs approx 0.9–1.2 kg, giving you plenty to work with. Roast it whole for a dinner party, slice the thick centre into medallions, or trim the tapered tail end for stir-fries and steak sandwiches. You get the whole muscle, so nothing goes to waste.

The flavour is clean and refined, with the famously buttery, fork-tender texture that makes the tenderloin the most luxurious cut of beef. It asks for little more than salt, heat and a proper rest — and rewards you with something that feels like a special occasion.

Quick Facts

• Type/Cut: Whole beef fillet (tenderloin), untrimmed
• Key features: Grass-fed Australian beef, sold whole and untrimmed
• Beef type: Grass-fed Australian beef
• Best for: Roasting whole, slicing into steaks, special occasions
• Flavour/texture: Clean, refined beef flavour with an exceptionally tender, buttery-soft texture
• Prep notes: Trim the silverskin and portion to your preference before cooking

Why You'll Love It

• The entire tenderloin in one piece — the most tender cut on the animal, sold whole for unbeatable value
• Grass-fed Australian beef with a clean, refined flavour and that famously buttery, fork-tender texture
• Buying whole and untrimmed means you pay less and portion it exactly your way — thick steaks, medallions or a whole roast
• One fillet does it all — roast the centre, slice steaks, and use the tail for stir-fries or steak sandwiches
• A show-stopping centrepiece for dinner parties, or a smart way to stock the freezer with premium steaks

Cooking Tips

• Trim the silverskin — slide a sharp knife under the thin, silvery membrane along the surface and peel it away. It won't break down during cooking and can make the fillet tough.
• To roast whole, sear it all over in a hot pan first, then finish in a 200°C oven until medium-rare. Rest for 10 minutes before slicing.
• To slice steaks, cut across the grain into even portions. Use the thick centre for classic steaks and reserve the tapered tail for stir-fries or steak sandwiches.
• Cook hot and fast to rare or medium-rare — the lean tenderloin dries out past medium, so pull it off the heat sooner than you think.
• Rest the fillet for at least 5–10 minutes after cooking so the juices settle and every slice stays tender.

Serving Ideas

• Roast whole and carve at the table with a red wine jus, roasted chat potatoes and steamed greens.
• Slice into thick steaks and serve with béarnaise or café de Paris butter for a steakhouse meal at home.
• Thinly slice leftovers for steak sandwiches, carpaccio or a cold roast beef salad.

Add Whole Beef Fillet Steak to your next order and taste why the tenderloin has earned its reputation as the most tender cut of beef.