Fillet Steaks

from £20.00

These sophisticated restaurant quality steaks are outstanding in flavour and texture. Hand-selected with pride and joy by our master butcher, each steak comes from cattle that have been carefully and slowly raised on nutrient-rich Irish grasslands. Experience the rich, natural taste of grass-fed beef, matured at nature’s pace for unparalleled quality and texture.

Carefully sliced to 6-7oz.

Other names for Beef Fillet: 

  • Tenderloin (US)

  • Eye Fillet (AUS, NZ)

Quantity:
Age:

These sophisticated restaurant quality steaks are outstanding in flavour and texture. Hand-selected with pride and joy by our master butcher, each steak comes from cattle that have been carefully and slowly raised on nutrient-rich Irish grasslands. Experience the rich, natural taste of grass-fed beef, matured at nature’s pace for unparalleled quality and texture.

Carefully sliced to 6-7oz.

Other names for Beef Fillet: 

  • Tenderloin (US)

  • Eye Fillet (AUS, NZ)

Long Bone Tomahawk, 1 - 1.5kg Long Bone Tomahawk, 1 - 1.5kg Long Bone Tomahawk, 1 - 1.5kg
Long Bone Tomahawk, 1 - 1.5kg
£35.00
Age:
21oz Competition Sirloin Steak
21oz Competition Sirloin Steak
£35.00

Steak Type: Fillet
Origin: NI / Ireland
Fermentation: Wet
Packaging: Vacuum

Ever wondered how to cook the best fillet steaks imaginable? This is how:

Ingredients

Fillet steaks, 6-7 oz
2 large garlic cloves, bashed
3 sprigs of thyme
1 sprig of rosemary, small
100g of butter
Oil
Salt
Freshly ground black pepper

The Prep

  1. Remove from fridge 30 minutes before cooking, to make sure they’re at room temperature

  2. Pat dry

  3. Season the steak liberally with salt and freshly ground black pepper and drizzle over a little oil

  4. Massage the seasoning into the steak using your fingertips

  5. Meanwhile, place a heavy base frying pan over a high heat and add enough oil to coat the bottom of the pan

Cooking

  1. When the pan is smoking hot, add the beef cut-side down and move around the pan for the first few seconds of cooking so it doesn't stick

  2. Leave the beef to caramelise without moving it for 2.5 minutes, until it has a dark crust

  3. Turn the steak over and repeat

  4. Sear the steak along the edges until it’s the same colour all over, then sit it on its base

  5. Add the garlic, thyme and rosemary to the pan, followed by generous knobs of butter

  6. Allow to melt and bubble, while you constantly baste the butter over the steak, for 2.5 minutes on each side for a perfect medium finish

Nutrients

(Typical per 100g)

Energy: 648 kJ/ 155 kcal
Fat: 7.9g, of which saturates: 3.8g
Carbohydrate: 0g, of which Sugars: 0g
Protein: 20.9g
Salt: 0.11g

Storage

Keep refrigerated, use within 5 days of delivery.

Suitable for Freezing

  • Keep frozen at -18°C or below

  • Defrost overnight in refrigerator

  • Never re-freeze once defrosted

  • Use within 24 hours of defrosting

Shipping

Once dispatched, orders are shipped with DPD on a next day service (1-2 days), Highlands and Islands can take 2-3 days. We ship Monday - Thursday. Please add a note to your order if you require delivery on a specific day, and we will try our best to accommodate. Orders are: 

  • Delivered fresh, ready for freezing

  • Packed in specially insulated boxes

  • Ice packed

  • Tested as safe for up to 72hrs in transit

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