Dry Aged Fillet Steaks
The most luxuriously tender steak
- Grass-fed, British beef
- Dry aged for 28 days
- Hand cut by our experienced butchers
Price per kg:
- Dry aged Fillet Steak, 160g
The tenderness that comes from the centre of the fillet is like no other cut of beef. Dry ageing our Fillet Steaks helps to bring out the sublimely delicate flavour even more.
Dry ageing increases a steak's tenderness, and allows a beautifully rich flavour to develop. The natural differences in the cuts mean that each steak needs to mature for a different length of time. It takes an expert in the craft of butchery to judge exactly when to trim the blackened crust off and reveal the ruby red meat within.
Heat the oil in a large frying pan, over a high heat.
Cook the steaks to your liking following the recommended times.
Rare: 4-5 minutes per side, rest for 6 minutes
Medium: 5½-6 minutes per side, rest for 4 minutes
Well Done: 7-7½ minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time..
Low Temperature Cooking Method:
Preheat the oven to 80°C and add a roasting tray to heat up.
Bring the meat to room temperature, pat it dry and sear 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.