The Fillet
Tender
Dry-Aged up to 90 Days
Intense flavour
From Ayrshire Farms
About the Fillet
Fillet, or tenderloin, is renowned for its unparalleled tenderness and subtle flavour. Available in 8oz and 10oz sizes, this cut is highly prized for its fine texture and lean composition.
History
Taken from the tenderloin section, the fillet has been celebrated since medieval times for its delicate texture and minimal fat. It remains a premium choice in fine dining.
Recommended wine pairings
Ideal for diners seeking a melt-in-your-mouth experience, it pairs beautifully with Paul Hobbs Cabernet Sauvignon from Napa Valley, enhancing its delicate flavours.
Dry-Aged fillets up to 90-Days Old
Dry-ageing is where patience becomes flavour. At The Merchant Steakhouse, we age our fillets for up to 90 days in carefully controlled conditions. All of our cuts go through the Dry-Ageing process to maximise tenderness and flavour.
This time-honoured process concentrates flavour, enhances tenderness, and creates the nutty, umami depth that defines a truly great steak. It’s not just a method—it’s the secret to the remarkable taste and texture that sets our cuts apart.
Explore our cuts
Picture the world’s most premium cuts, delivered to perfection. From tender Chateaubriands to showstopping Porterhouses and our signature Beef Wellington, there’s a Dry-Aged cut for everyone at The Merchant Steakhouse in Glasgow.
The Tomahawk
A dramatic long-bone rib-eye, dry-aged for depth and cooked on the bone for maximum flavour—perfect for sharing.
The Chateaubriand
The most tender of cuts, carved from the fillet and ideal for two—luxurious, delicate, and beautifully refined.
The Porterhouse
The best of both worlds: buttery fillet on one side and juicy sirloin on the other, cooked together on the bone.
The Beef Wellington
Our signature dish – prime fillet of dry-aged beef wrapped in mushroom duxelles and golden pastry, baked over 24 hours.
The Ribeye
Richly marbled and full of character, our rib-eye delivers bold, intense flavour with every bite.
The Fillet
The most delicate cut we serve—exceptionally tender, subtle in flavour, and melt-in-the-mouth perfection.
The Sirloin
A steakhouse classic—lean yet succulent, with a balance of tenderness and robust flavour.