£15.25 – £22.57
Considered a prime cut, fillet steaks are the most naturally tender of steaks and also the most delicately flavoured. It is a considerably leaner cut and for this reason it is also best served more rare than other steaks.
Take the steaks out of the fridge 30 mins before cooking them and pat them dry. In a smoking hot pan with oil, a knob of Butter some garlic and herbs add the steaks & turn every 30 secs to 1 min so they get a nice brown crust.
As a rough guide, each steak will take:
3 mins in total for rare,
4-5 mins in total for medium
7-8 mins for well done.
If you have a digital cooking thermometer, the middle of the steak should be 50°C for rare, 60°C for medium and 70°C for well done.
Our beef comes from our own Aberdeen Angus herd, reared here in the Hertfordshire countryside. It is reared slowly and out at grass for all but the coldest months, when they are brought into the barns and fed homegrown Barley and silage. This results in beef that is well marbled, tasty and tender.
The welfare of our herd is incredibly important to us, regular and gentle handling of our animals minimises stress and we annually pass our Red Tractor farm assurance inspection. Growth promoting hormones are banned in the UK so we never ever use these and only administer antibiotics on an individual basis when cattle require it
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100% British Beef
