Whole Fillet


This 28-Day dry aged, prime beef cut is the least used muscle and therefore the most tender. Its flavour is truly exceptional and ideal for special occasions.

Butchers Tip

Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender.

Other Tip

If you are yet to visit the Watlington High Street, it is a must. We have a Butchers, Deli, Cafe, Bakers, Chocolate shop, Greengrocers, Home Stores, Hairdressers, Light shop a Co-Op and much more. It is well worth a visit.

Please Note

The order value & weights are approximate, we cut all our weighed products by hand and the weights may vary. All meat prices were correct at the time of printing, but are subject to market prices and may change without notice.


1. Preheat the oven to 200C/gas mark 6

2. Quickly sear all sides of the fillet in a hot frying pan.

3. Then place in oven and cook for:

Rare = 25 Minutes Per Kilo
Medium = 31 Minutes Per Kilo
Well Done = 37 Minutes Per Kilo

4. Remove the joint from the oven and rest for 20 minutes before carving.

Please Note, the above is only a guide and ovens may vary in temperature.