ISO: Manchester Fillet - any ideas?

I buy all my meat from a fantastic farm butchers in my village. Today they had something that they called 'Manchester Fillet'. It looked like excellent beef fillet steak but was much much cheaper. The people there were quite clear that it was not really fillet steak and that it needed longer cooking.

I have been unable to find anything at all on extensive internet searching and wondered if anyone had any ideas about this cut. What it is like and ideas for cooking. I bought four small cut steaks.

Thanks in advance,

Jon