Available: All year Tender (but not as tender as the tenderloin) Slice at home for tailored portion size Perfect for a special meal or a wellington Dispatched chilled Tastier than a tenderloin, the loin fillet is cut from the saddle and is also sometimes (and previously) called the striploin or backstrap. The fillet is larder trimmed by our butchers to ensure that you get no sinew or silverskin. It can be cooked whole or sliced into steaks as we do with the loin steak. This is the one of the tenderest cut from the carcase, so all I do is gently pan-fry in a knob of butter for a couple of minutes, roast in the oven for 5 minutes (until meat temperature is 55C), rest for 5-10 minutes and serve medium-rare.
