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Fillet Steak Lidl

barleybooley

Fillet steaks in Lidl for €4. Had them last night, they were delicious!

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RainyDay

What price per kg?

dos1965

€20/KG

vicwatson

Yes, they are great for that price, Fillet Steak in my local normally €39.99/kg, its very good quality too.

Yamanoto

Usually go for the Aldi Sirloin or Striploin Angus but I'll give these a go.

Cheers OP.

marcbrophy

On this offers page here:

http://www.lidl.ie/en/freshoffers.htm

Some nice other offers too, thanks OP.

I find that when I get to my local lidl around 5:30 after work, a lot of these specials are out of stock for the day.

Need to try and get there earlier in the day

loyatemu

Lidl's "Flat Iron" steak is also very tasty and very cheap (€5 for 2, though they're not huge).

witnessmenow

loyatemu wrote: »

Lidl's "Flat Iron" steak is also very tasty and very cheap (€5 for 2, though they're not huge).

Wasnt mad about it when I tried it

dashcamdanny

That is cheap...

http://www.tesco.ie/groceries/Product/Details/?id=280265505

How do they sell it so cheap though. Is it imported?

vicwatson

dashcamdanny wrote: »

That is cheap...

http://www.tesco.ie/groceries/Product/Details/?id=280265505

How do they sell it so cheap though. Is it imported?

No, 100% Traceable and Irish, 14 day matured

vicwatson

Long BB dates on them too - got some yesterday and are ok until 27th Feb and 1st March as they are vac packed

drumswan

loyatemu wrote: »

Lidl's "Flat Iron" steak is also very tasty and very cheap (€5 for 2, though they're not huge).

This is excellent for stir frying and in dishes like Pho Bo/Beef Ramen

Glenalla

dashcamdanny wrote: »

That is cheap...

http://www.tesco.ie/groceries/Product/Details/?id=280265505

How do they sell it so cheap though. Is it imported?

€37.49 per kg isn't particularly cheap, it looks cheap because the steak is so small.

[Deleted User]

Lidl also have 202g (that 2g makes all the difference

) rib eye steaks for €4. I prefer rib eye to fillet these days - more flavour.

Roaster

loyatemu wrote: »

Lidl's "Flat Iron" steak is also very tasty and very cheap (€5 for 2, though they're not huge).

I tried this and thought it was gorgeous. 3 mins each side, perfect, for me.

et101

I can't cook steak. Husband only likes it cremated but then it seems very tough (don't eat it myself but it looks tough to cut!!). Last time I did it on the George Foreman and it seemed to work better. Any cooking tips would be appreciated. I'll be shot for going off topic!!!! Sorry mod oops

rob316

et101 wrote: »

I can't cook steak. Husband only likes it cremated but then it seems very tough (don't eat it myself but it looks tough to cut!!). Last time I did it on the George Foreman and it seemed to work better. Any cooking tips would be appreciated. I'll be shot for going off topic!!!! Sorry mod oops

Dry, smoking pan, and most importantly the steak needs to be at room temperature. Lash it on and for how long you like, baste with a butter gives it a nice nutty texture too and keeps it moist while cooking.

If its fillet steak its best to cut it in half (cooks better)

That's what I do anyway

drumswan

Roaster wrote: »

I tried this and thought it was gorgeous. 3 mins each side, perfect, for me.

Anyone who likes to taste the meat dont do this, the flatiron cut is very thin and needs minimal cooking. Cut thin for a stir fry it cooks in seconds

discombobulate

et101 wrote: »

I can't cook steak. Husband only likes it cremated but then it seems very tough (don't eat it myself but it looks tough to cut!!). Last time I did it on the George Foreman and it seemed to work better. Any cooking tips would be appreciated. I'll be shot for going off topic!!!! Sorry mod oops

Have two rings on your hob. One at max power and one around 70%.

Rub a decent amount of olive oil, salt and pepper into the steak (at room temperature).

Preheat a good pan on the very hot ring of the hob. Put the steak on the pan for one minute each side to seal it. Move the pan to the lower heated ring and cook to your liking. Leave to set for a few minutes prior to serving.

vicwatson

Adding to what Rob316 said, make sure your pan is hot, that the steak is at room temp (leave out for about an hour), if pan frying rub a bit of oil on the steak not in the pan and salt and pepper the steak and off you go.

Pan Fry - Rare - 2/3 mins, med - 3/4 mins, well done - 8/10 mins
Grill - Rare - 6/8 mins, med - 9/10 mins, well done - 12-14 mins

If you want it cooked well done by pan butterfly the steak but cutting it down the middle width ways most of the way down to leave it like a greeting card, that means by the time his is cooked well yours will be cooked nice and medium !!

Own pepper sauce?? after you have taken the steaks out of the pan to rest in a warm area, put lots and lots of ground black pepper into the hot pan and a good dollop of fresh cream, stir it for couple minutes and hey presto, pepper sauce.

Enjoy !

bren2001

discombobulate wrote: »

Have two rings on your hob. One at max power and one around 70%.

Rub a decent amount of olive oil, salt and pepper into the steak (at room temperature).

Preheat a good pan on the very hot ring of the hob. Put the steak on the pan for one minute each side to seal it. Move the pan to the lower heated ring and cook to your liking. Leave to set for a few minutes prior to serving.

One thing that bothers me anytime I see someone cook steak. They oil the pan and not the steak. The pan doesn't stick to the steak, its the other way around!

You also salt and pepper just before cooking otherwise you are drying out the steak. You sear, not seal btw.

foggy_lad

dashcamdanny wrote: »

That is cheap...

http://www.tesco.ie/groceries/Product/Details/?id=280265505

How do they sell it so cheap though. Is it imported?

Almost double the price of the Lidl steaks lol

marcbrophy

They clearly meant that the Lidl steak was cheap in comparison to the Tesco one

barleybooley

glasso wrote: »

Lidl also have 202g (that 2g makes all the difference ) rib eye steaks for €4. I prefer rib eye to fillet these days - more flavour.

Picked up the ribeye initially thinking oh, boy, this is going to be amazing but then noticed the fat content and went for the leaner cut.

dashcamdanny

foggy_lad wrote: »

Almost double the price of the Lidl steaks lol

Almost. But 40 per KG is what the butcher down the street charges also.

So im guessing around the 40 mark would be a normal price for the cut.

Plus in fairness to the other supermarkets the Lidl fillets are on offer and are not the Angus grade by the looks of it.

Sunny Dayz

Mouth is watering here!

[Deleted User]

barleybooley wrote: »

Picked up the ribeye initially thinking oh, boy, this is going to be amazing but then noticed the fat content and went for the leaner cut.

a bit of fat ain't going to kill you unless you eat it every day. a bit of fat, marbling is the euphemistic term, adds taste

Roaster

drumswan wrote: »

Anyone who likes to taste the meat dont do this, the flatiron cut is very thin and needs minimal cooking. Cut thin for a stir fry it cooks in seconds

There's always one...read my post. I said it was perfect, FOR ME.

vicwatson

barleybooley wrote: »

Picked up the ribeye initially thinking oh, boy, this is going to be amazing but then noticed the fat content and went for the leaner cut.

Fat is flavour !! Fact.

Marbling is nice in the meat, keeps the meat tender and adds flavour.

dashcamdanny wrote: »

Almost. But 40 per KG is what the butcher down the street charges also.

So im guessing around the 40 mark would be a normal price for the cut.

Plus in fairness to the other supermarkets the Lidl fillets are on offer and are not the Angus grade by the looks of it.

€40.00 is normal per KG for fillet steak. Nor would the other supermarkets be "Angus grade", this is just a good deal in Lidl.

youcancallmeal

I find easiest and most consistent way to cook fillet steaks is using a combination of pan and oven.

Take steaks out an hour before cooking and season on both sides with salt and pepper.
Preheat oven to 200c and get pan nice and hot
Fry in pan for 90 seconds on each side and around the edge until browned
Then transfer to oven, 5/6 mins medium rare and 8/9 mins medium to well.
Take them out and let them rest for at least as long as they were cooking

Captainsatnav

Picked up 2 at lunch with a sweet potato and some balsamic vinegar to fry an onion and mushrooms in. Excellent.