Fillet Steaks
These sophisticated restaurant quality steaks are outstanding in flavour and texture. Fillet steak is our master butchers pride and joy, taken from high class cattle that have been slowly raised on rich grasslands.
Carefully sliced to 6-7oz.
We recommend pairing an Italian Primitivo with our fillet steaks.
These sophisticated restaurant quality steaks are outstanding in flavour and texture. Fillet steak is our master butchers pride and joy, taken from high class cattle that have been slowly raised on rich grasslands.
Carefully sliced to 6-7oz.
We recommend pairing an Italian Primitivo with our fillet steaks.
These sophisticated restaurant quality steaks are outstanding in flavour and texture. Fillet steak is our master butchers pride and joy, taken from high class cattle that have been slowly raised on rich grasslands.
Carefully sliced to 6-7oz.
We recommend pairing an Italian Primitivo with our fillet steaks.
Steak Type:
Fillet
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
Beef Freaks
Beef Fillet is the king of all beef cuts, it’s lean, tender, tasty and a traditional delicacy. Our cattle are given vast acres of rich grazing to enjoy, this develops deep tasting notes in our beef, especially evident in our Fillets.
Buying a whole fillet is the most cost effective way to purchase this supreme cut. It’ll keep for a month in the freezer.
How to impress… Fillet of Beef, some roasted veg (seasoned and tossed in honey), a bottle of Primitivo and Sicilian lemon tart to finish.
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
Remove from fridge 30 minutes before cooking, to make sure they’re at room temperature
Pat dry
Season the steak liberally with salt and freshly ground black pepper and drizzle over a little oil
Massage the seasoning into the steak using your fingertips
Meanwhile, place a heavy base frying pan over a high heat and add enough oil to coat the bottom of the pan
Cooking
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
Leave the beef to caramelise without moving it for 2.5 minutes, until it has a dark crust
Turn the steak over and repeat
Sear the steak along the edges until it’s the same colour all over, then sit it on its base
Add the garlic, thyme and rosemary to the pan, followed by generous knobs of butter
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: 757 kJ/ 184 kcal
Fat: 7.8g, of which saturates: 3g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 20g
Salt: 0.14g
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
