I stopped by Marco Pierre White’s Steakhouse in Liverpool Street, London.
To pick up this 8oz fillet steak.
Marco Pierre White uses Aubrey Allen’s beef that comes from the top 10% of the best traditional herds such as the Angus & Hereford. It is then matured on the bone.
Fillets are dry aged for 14 days. This is done so that the moisture is first evaporated from the muscle, which creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, leading to a more tender steak.
The fillet is the leanest and most tender cut. Why? Because it is the ‘laziest’ muscle on the cow.
So buckle up, you’re in for that ‘melt in your mouth’ experience.
Being a purist, I ordered a simple side of creamy mash to go with my fillet.
80z Fillet Steak served with Cafe de Paris butter – £32 each
Sides: Creamy mash & triple cooked chips £4 eachI like my steak medium rare – this was served to me a little on the bloody side.Just how I like it.
So it was bloody fantastic.
It even had that slight crispy char on him. That feels amazing when slice in to that juicy, uber tender steak then wrap your lips around and it just melts in your mouth.
I died a little inside.