2 grass finished Fillet Steak Tails. These are cut from the end of the whole fillet, with the same great tenderness of the classic fillet steak. Cook them like a normal fillet steak which can then be sliced across the grain of the meat for ultimate tender mouthfuls, or slice each one into several 'baby steaks' before frying them all for a couple of seconds on each side. Either way, they won't disappoint!