Beef Faux Fillet

Simple, thrifty, nutritious and delicious!

Availability: Out of stock

CODE: B1795
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Also known as Jewish Fillet for its kosher credentials, or Glasgow Fillet for its incredible value for money. Once slowly boiled, this secretive shoulder cut really does become as tender as fillet steak!

We have some delicious recipes and accompaniments here
  • A traditional speciality of Aberdeenshire – tender, comforting, lean and healthy
  • Hand prepared from grass-fed beef, raised outdoors in the northeast of Scotland
  • Just slowly simmer as per the instructions that come with your joint
Box Contains:
    1 Beef Faux Fillet, boneless, 1.2kg
  • beef faux fillet on grey board with salt and pepper
  • beef faux fillet cooked on white plate with vegetable sides
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Information (Typical per 100g)
Energy: 726 kJ / 174 kcal, Fat: 10.1g, of which Saturates: 4.3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20.7g, Salt: 0.14g
INGREDIENTS: 2.5L Water, Beef Faux Fillet, 2 Carrots, 1 Parsnip, ½ Celeriac, 1 tsp. Salt, 1 Bay Leaf, 3 Parsley Stems, 5 Smashed Black Peppercorns, 2 Spring Onions, 1 tbsp. Chopped Chives, Sea Salt, 1 Onion, halved & browned on cut sides until caramelised

METHOD: Bring 2.5L water to the boil. Add the beef faux fillet, salt, bay leaf, peppercorns and browned onion. Tie parsley stems and spring onions together and add to the pan. Cover and simmer for 3 hours, skimming off any foam which gathers on the surface from time to time. Peel vegetables and cut into 2cm chunks. Add to the water and continue to cook for a further 30 minutes, or until the vegetables are cooked but hold their shape. When the meat is tender, lift it out of the stock and let it rest for 10 minutes. Slice it against the grain and serve on a warmed platter with a little of the stock and veg. Garnish with sea salt and chopped chives.

CHEF'S TIP: Traditionally, more vegetables and pearl barley would be added to stock left from boiling the joint of beef, turning it into a light yet satisfying beef broth soup. This would be served as a starter, or as lunch, with the tender boiled beef sliced and served with boiled potatoes and leafy greens as the main meal.

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