Diced Fillet Steak

Luxurious diced meat for deliciously flavoured meals

  • Beautifully tender, succulent, grass-fed fillet steak
  • Hand cut and trimmed by our skilful butchers
  • Fully prepared and ready for your recipes
  • Code: GRB892
  • Price per kg:
  • Item weight:
  • Servings:
Best value
(Price per kg)
£17.00

Add an unsurpassed juicy quality to your favourite beefy dinners. Casseroles, stews and stroganoffs will be ready in minutes, with melt-in-the-mouth results bound to impress.

100% Beef

100% Beef

Frozen

Frozen

Hand Cut

Hand cut

Matured

Matured

 

Cooking Instructions:
 

Beef Casserole (using Diced Fillet Steak)

Serves 2-3

450g Diced Fillet Steak
1-2 tsp Olive oil
1 small Onion, finely diced
½ Carrot, finely diced
1 stick Celery, sliced
½ small Leek (white only) diced
200ml Red wine 100ml
strong Beef stock
1 Bay leaf
2 sprigs Thyme
2 sprigs Parsley
Pinch of salt and ground pepper

1. PREPARE THE MEAT
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper. using Diced Fillet Steak
Preheat the oven to 140 -160ºC / Fan 120-140 ºC / Gas 1-3.

2. SEAR FOR FLAVOUR
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

3. ADD THE LIQUID
After sautéing the vegetables, place the meat back in the pan.
Add wine, stock or water, and herbs.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. THE COOKING PROCESS
Cover with a lid and transfer into the preheated oven or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.

5. TEST THE MEAT
Cooking times vary depending on your oven.
Check after 1 hour and at regular intervals (ten minutes) thereafter.
Basting as you go.
Insert a meat fork it should slide in and out easily.
Or simply take a piece out and taste it.
Allow a total cooking time between 1½ -2 hrs, or until tender.
Chefs note: fillet steak is a lean cut be careful not to overcook
Serve with mashed potatoes, noodles or polenta.

Nutritional Information:
 
(Typical per 100g)
  • Energy: 757 kJ/ 181 kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

Storage
 

Frozen-icon Frozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours