This fillet boasts the deep flavour you'd expect from outdoor reared grass fed beef. And better still, because it's grass fed, it's naturally leaner than corn-fed beef, so it's a healthier option.
This fillet has been trimmed, so all you have to do is decide how thick you want your steaks to be and slice accordingly.
It's very lean and succulent, delicious grilled or fried. Complement it with bearnaise, au poivre or red wine sauce and chips!
Always allow steak to rest for 15 minutes at room temperature before cooking.
Expect about five 200g steaks per kg.
Delivered vacuum packed.
The whole fillet, up to 2 feet long. Enough for 20-25 steaks.
Chill it and slice it.
The centre cut is the prime part of the fillet, slice into steaks or roast whole for Chateaubriand.
The large top end of the fillet is perfect for beef Wellington. The small, narrow end can be used for beef carpaccio, beef stroganoff or can be flattened for sandwich steaks.
Anything you plan to freeze is best sliced after you've thawed it. So cut it into chunks big enough for the number of steaks you want to divide it into when thawed. Takes 15 minutes.
Search Youtube for “slicing fillet steaks” for short videos that show you how it's done.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
Whole 3-4 months
Sliced 2-3 months