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.
Melt in the mouth fillet steaks are the leanest cut available. They make a real treat for anyone who loves a thick, juicy disc of lean, utterly tender steak for dinner.
Fillet is leaner than rump steak, it has a wonderful flavour and is very quick to cook.
So, whether you're looking for a low-fat cut of beef or if you prize tenderness above all-else this is the one to go for.
Grill, or fry in minutes, for a really special but extra-quick meal. Always allow steak to rest for 15 minutes at room temperature before cooking.
Delivered in a vacuum pack
Once trimmed into 6oz (170g) steaks you get 5 steaks per kg.
Chill it, trim it and slice it.
There's a very thin cord of sinew that needs removing first.
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.
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.
With fridge set at 1-4 °C
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs
Whole 3-4 months
Sliced 2-3 months
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.