The fillet is one of the most prized cuts of beef and it doesn’t get better than Wagyu fillet. The densely marbled meat melts in the mouth when seasoned and seared briefly in a hot pan. This whole Wagyu beef fillet comes from black cattle that graze on a rich diet, which is what gives the meat its tenderness and buttery flavour.

Although Wagyu beef originally came from specific regions of Japan, the method of farming is now practised in Britain; this special meat is sourced from the North of England. The richness of the Wagyu means that a little goes a long way as it’s very flavoursome and the intense marbling of fat dissolves into the meat as it cooks, giving it flavour and creating a melt-in-the-mouth texture.

Whether you want to cut it down into individual steaks or serve it whole as a show-stopper at your next Sunday roast, this fillet should serve around 12-14 people.