Fillet is the most tender and desirable cut of beef. Buttery-smooth, prime beef steak that melts in your mouth.
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.
Traditionally matured for a flavour enhancing, 21 days this makes a superb treat for those who like a thick, juicy disc of lean, utterly tender steak.
Fillet should be cooked quite pink. Any more than medium and it can become tough because it's got very little fat in it.
Always allow steak to rest for 15 minutes at room temperature before cooking.
After trimming, expect about five 190g steaks per kg.
Delivered vacuum packed.
The whole fillet, up to 2 feet long. Enough for 20-25 steaks.
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.
Whole 3-4 months
Sliced 2-3 months