The king of the steaks, this fillet is so tender you can cut it with a butterknife. The reputation of 21-day Hung Aberdeen Angus fillet is so good that top French chefs choose to import them rather than their own… but these ones are staying right here.

Miranda’s serving suggestions:
Get the pan really hot (no need for oil if your pan is non-stick) and then put the steak in the middle. Turn after 3 mins and leave for another three (for medium rare). To check the middle, score along the top and see how pink it is inside. Cook for longer to your preference. Cover in foil on a plate (or in the pan) and leave for 4-5mins to settle.

Asparagus and new potatoes in the summer or roasties, veg and redcurrant jelly when it’s cold outside.

Cost per kilo: £42.00

Average Steak Weight: 170g (6oz)