FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
A genuinely complete, fully trimmed native-breed beef fillet, weighing at least 2.4kg. Sourced from North Yorkshire farms and salt-aged for a minimum of 28 days, this is a substantially larger cut than the typical 1.3–1.8kg fillets offered by many online butchers. This impressive cut is ideal for celebrations, Beef Wellington or generous steak portions.
Minimum weight: 2.4kg. Whole fillets typically weigh between 2.4kg and 2.7kg.
£215.00
Answers to common questions about our whole fillet, including how to cook it, how much each pack serves and whether it can be frozen.
You will receive one fully trimmed whole native-breed beef fillet weighing approximately 2.4–2.7kg. As this is a natural butchered cut, its exact shape and weight will vary slightly.
No. A centre-cut fillet is the thick, evenly shaped middle section only. This product is the complete fillet, including its broader head, uniform centre and naturally tapering tail. This makes it particularly versatile for roasting, Beef Wellington and portioning into steaks.
Allowing approximately 180–225g of raw beef per person, a 2.4–2.7kg fillet will generally provide around 10–14 generous portions. It may serve more when included as part of a larger meal with several courses or substantial accompaniments.
Yes. The centre can be cut into evenly sized fillet steaks, while the broader head makes excellent larger steaks or a small roasting joint. The tapered tail can be folded and tied for roasting or cut into medallions, strips or pieces for stroganoff.
The exact number depends on how thickly you cut them. A whole fillet of this size will typically provide around 10–12 substantial steaks, with the tapered end available for smaller medallions or another dish.
Yes. The evenly shaped centre section is ideal for a large Beef Wellington. Depending on the size required, you may have the head and tail sections remaining for steaks, medallions or a smaller roast.
The fillet is supplied fully trimmed and ready to portion or cook. Its broader head and tapered tail are natural parts of the complete fillet and should not be mistaken for excess trimming or waste.
Remove it from the refrigerator approximately one hour before cooking. Pat it dry, season well and sear it all over in a very hot pan or roasting tin before transferring it to the oven. Use a meat thermometer because cooking time will vary with the fillet’s shape and your oven.
As a guide, remove it at approximately 50–52°C for rare, 53–55°C for medium-rare or 57–60°C for medium. Rest loosely covered for at least 20 minutes before carving.
Yes. It can be frozen whole or portioned into steaks before freezing. Freeze it on the day of delivery, wrap individual portions carefully and defrost thoroughly in the refrigerator before cooking.
Refrigerate the fillet as soon as it arrives and follow the use-by date printed on the packaging. For the best eating quality, use it promptly or freeze it on the day of delivery if you are saving it for a later occasion.
