Native Breed Beef – Fillet Steak

Description

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).

Here are some recipes ideas from celebrity chefs:

Gordon Ramsay‘s Beef Fillet with Gratin Dauphinois: Prepare a tender beef fillet by searing it in a hot pan with butter and herbs. Serve it with a side of creamy and indulgent Gratin Dauphinois (scalloped potatoes).

Jamie Oliver‘s Fillet Steak with Roasted Tomatoes and Salsa Verde: Season the fillet steak with salt, pepper, and olive oil. Sear it to perfection and serve it alongside roasted tomatoes. Top it with a vibrant salsa verde for added freshness and flavour.

Heston Blumenthal’s Beef Fillet with Red Wine Sauce: Cook the beef fillet sous vide for precise temperature control and tenderness. Serve it with a rich red wine sauce, made by reducing red wine, beef stock, and aromatics.

Nigella Lawson’s Fillet Steak with Stilton Sauce: Sear the fillet steak in a hot pan and allow it to rest. Prepare a luscious Stilton cheese sauce with butter, cream, and crumbled Stilton cheese. Drizzle the sauce over the steak for a decadent experience.

Marcus Wareing’s Fillet Steak with Wild Mushroom Sauce: Sear the fillet steak to your desired doneness. Create a savory mushroom sauce using a variety of wild mushrooms, garlic, thyme, and cream. Serve the steak with the flavorful mushroom sauce.