Fillet Steak Grass Fed Beef
£15.00
Tender ~ Heritage Breed ~ Versatile
A real treat!
Our beef is all 'Pasture fed' on lush East Suffolk pasture. We then dry age the fillet for a minimum of 4-5 weeks and our butchers then cut and trim your fillet steaks to order.
Fillet is one of the most underused muscle in the beef carcase, so very tender and also lean.
1 Take your fillet steaks out of the fridge, make sure they are nice and dry. Pop on a plate and allow to reach room temperature.
2 Rub a little oil into the steaks, season well with some crunchy sea salt (Maldon sea salt flakes work well), some cracked black pepper and perhaps a little garlic.
3 Heat your pan or griddle until smoking hot
4 Place the fillet steaks into the dry pan try not to move or turn them for 1-2 minutes then turn over to the other side, reduce the heat a little and do the same on all sides until you have a good crust.
5 Total cooking time should be about 7-9 minutes.
6 Take out of the pan and leave to rest for 6-10 minutes. I use a wooden board with some greaseproof and a tea towel on top.
