Crown Selection Scotch Fillet Steak
A true taste of the best of Scotch beef
- Scotch beef, grass-fed for the fullest flavour
- Expertly dry-aged for a minimum of 28 days
- Our most luxurious steak made even better
- Code: GRB2592
- Price per kg:
- Item weight:
Savour the luxurious tenderness of Scotch beef fillet. With creamy flecks of marbling throughout, it has a richness which is rarely found in fillet steak. An excellent way to bring a taste of luxury to your table.
Hand selected from trusted farms in Scotland, this succulent grass-fed Scotch beef is expertly aged for 28 days to bring out the best of the flavour, then cut by hand in our Aberdeenshire butchery.
Enjoy truly premium quality meat to create mealtimes for special occasions.
Cut from 100% grass-fed Scotch beef, this range includes luscious steaks, expertly crafted by hand and dry-aged here, in our Aberdeenshire butchery. This range also includes a small range of luxury sausages with 97% meat and premium bacon.
Pan fry: preheat a large heavy based frying or griddle pan, over a high heat. Once hot, add a little oil to the pan or brush directly onto the steak. Season as desired just before adding to the pan. Cook the steaks to your liking following the recommended times: searing all over and turning gently occasionally.
Once you have achieved a good level of caramelisation you will need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.
Rare - medium rare:5½ - 6 minutes in total, rest for 6. Internal temperature 45- 52°C
Medium: 7½ - 8 minutes in total, rest for 4-5 minutes. Internal temperature 55- 60°C
Well Done:10 -11 minutes in total, rest for 3-4 minute Internal temperature 65-70°C
Cooking guidelines from defrosted: preheat the oven to 80ºC and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear all over in a hot pan with a little oil for 2-3 minutes, until nicely caramelised. Season the meat well and set it on the preheated roasting tray.
Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C. Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 45 - 60 minutes. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it’s as simple as that. No need to rest - slice and serve straight away.
- Energy: 757 kJ/181 kcal
- Fat: 8g, of which Saturates: 3g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 20g
- Salt: 0.13g