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Native Breed Beef – Fillet Steak

Dry aged fillet steak from grass fed, native breed beef.

The fillet is the most tender steak muscle and is cut from the lower middle of the back forming part of the sirloin.

These chunky steaks have been thickly cut from the centre of the fillet.



£16.95£28.40

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Our butchers tips

Dry aged fillet steak from grass fed, native breed beef.

The fillet is the most tender steak muscle and is cut from the lower middle of the back forming part of the sirloin. The fillet is the smaller of the two steaks that you see in a T-bone steak. The fillet muscle does very little work and carries little weight, which is what makes it so tender. There is only about 2kg of fillet in each animal which is what makes it a quite expensive cut.

It’s a leaner cut than many steaks, making it popular amongst athletes and others on a high protein diet. If you prefer something with a bit more fat, try one of our other steaks like a sirloin or for a less expensive high protein steak, what about a flat iron?


Cooking

Because fillet is less fibrous than other steaks, you may need to re-shape them slightly after taking them from their packaging. Pat them into shape to create an even thickness for cooking and dry them off.

A fillet steak can be grilled, pan-fried or griddled. As this is a very lean cut it can dry out if it is served really well done. The main reason is the fillet of beef contains less fat to hold the juices in the meat.

Cooking times for a fillet steak are as follows:

Rare: 3-4 minutes each side

Medium: 4-5 minutes each side

Well done: 6-7 minutes each side

Leave to rest for a couple of minutes before serving.


Our grass-fed North Yorkshire beef fillet steak has a distinct taste with great flavour and extremely tender. Our fillets are cut from British Breeds like Long Horn, Dexter, Hereford and Aberdeen Angus.Being grass fed our steaks are packed with omega 3 and 6 (ideal for the Paleo diet).

The best way to cook a fillet steak is to quickly fry the meat in either a hot dry pan (alternatively with a small amount of oil) or griddled in a skillet to ensure your meat is not overcooked (which is easily done when cooking a beef fillet steak).

We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

UK MAINLAND DELIVERIES

We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.

Our delivery service allows you to pick a delivery date in advance when you reach the checkout. We are currently trying to restrict our delivery days to Wednesday, Thursday & Friday to enable us to plan efficiently. If you prefer a different day please get in touch and we’ll do our very best to help.

Delivery is free on orders over £45.

 

Restricted Areas

Unfortunately we are unable, currently, to provide a delivery service to some areas in Scotland. This is due to the time sensitive nature of our products which must be delivered in 24 hours. These are:

Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16

Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41

Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 – Northern Ireland

FREE LOCAL DELIVERY

WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.

The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.

When you get to the checkout and enter your delivery address, you should automatically qualify for free delivery. If this doesn’t happen, please let us know. 

Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.