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5 great fillet steaks in South Africa

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Though renowned for being the tenderest cut of beef, the filet mignon (or simply fillet) is often overlooked for steaks like sirloin or rump thanks to its tendency to lack flavour. Some may say that’s the compromise you make for its incredible succulence, but we believe that when it comes to flavour, there is no compromising. Here are five great fillet steaks in South Africa that will have you smacking your lips.

Butcher Boys (Morningside, Durban)

The avo-and-prawn fillet stack at Butcher Boys is a must for surf-and-turf lovers. R230 gets you a prime 250g fillet of beef topped with two king prawns. It’s crowned by avocado, as all the best things are, and comes with a creamy lemon-and-herb sauce. If you’d rather have something simpler, go for the 200g (R155) or 300g (R185) fillet with an additional topping of your choice.

Fireside Bistro (Norwood, Johannesburg)

The 200g fillet here comes perfectly cooked, tender and topped with a moreish mushroom sauce (R172). It isn’t basted, just seasoned well with salt and pepper before being flame-grilled. The steak is served with roasted potatoes and vegetables or a side salad.

Hinterland Vleishandelaar (Hazelwood, Pretoria)

All the steaks served here come from Chalmar Beef, with the choice between a 250g (R175) or 350g (R210) fillet. It comes with a tomato kebab, mixed lettuce and shoe-string fries (which can be substituted for roast vegetables or a side salad for an additional R20). Sauces are extra but so worth it, with options like blue cheese, béarnaise and a highly recommended marrow bone (all R25).

The mighty fillet with a tomato kebab and shoe-string fries at Hinterland Vleishandelaar. Photo supplied.

The mighty fillet with a tomato kebab and shoe-string fries at Hinterland Vleishandelaar. Photo supplied.

The Eatery Wood Fired Grill (Claremont, Cape Town)

At The Eatery Wood Fired Grill you can get your filet mignon coated in a wet rub of thyme, Dijon mustard, fresh rosemary, extra-virgin olive oil, salt and pepper. It’s then grilled on an open fire before being served with a side of your choice, including sweet-potato mash, cauliflower mash, grilled vegetables, onion rings and chips or the house salad (R189).

The filet mignon at The Eatery Woodfired Grill. Photo courtesy of the restaurant.

The filet mignon at The Eatery Woodfired Grill. Photo courtesy of the restaurant.

Turn ’n Tender (Parktown North, Johannesburg)

This meat specialist spot doesn’t mess around. The fillet options are varied, ranging from steak tartare to a steak roll and medallions. The prize, however, is the simple fillet itself: it comes in 200g (R150), 300g (R190) or 400g (R230) portions. You can have it plain grilled, with the house basting, or a dry rub of herbs or peppercorns. The fillet is served with your choice of chips, rice, baked potato, vegetables, mash, pap and gravy or a side salad. Go hungry.

Turn 'n Tender's fillet steak with pap and gravy. Photo supplied.

Turn ‘n Tender’s fillet steak with pap and gravy. Photo supplied.

Churrasco

Tramontina’s Churrasco range is made with high-quality treated steel and Polywood – a shock- and heat-resistant wood that is dishwasher safe. The knives are long-lasting and feature a five-year warranty against manufacturer defects. The Churrasco range also includes grills, tongs, serving dishes and carts to make your braai experience as effortless as possible.

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