Fillet Selection

For fillet steak lovers

  • Grass-fed British beef fillet
  • 21 day matured for the best flavour and tenderness
  • Enjoy tender fillet three ways
  • Code: D3392
  • Price per kg:
  • Item weight:
  • Servings: 6-7
Box Contains:
  • 1 pack Fillet Tails, 450g per pack
  • 2 Classic Fillet Steaks, 170g each
  • 4 Fillet Medallions, in pack of 4, 240g per pack
 
£60.00
Origin:UK
Produced:UK
Welfare:Grass-fed
Accreditation:Naturally reared

Whether it’s a steak dinner for two or a delicious stroganoff, you can enjoy deliciously tender beef any night of the week.

100% Beef

100% Beef

Hand Cut

Hand cut

21-days-Matured

21 Days Matured

 

Cooking Instructions:
 
Fillet Tails
Can be used variously.

Remove all packaging and pat dry with kitchen paper.
Allow min. 30 minutes for the meat to come to room temperature.
Pre-heat oven to 230°C / Fan 210°C / Gas 8.

Once your pan is hot add a little oil to the pan, or brush directly onto the meat to avoid using too much.
Sear meat on all sides for 2 minutes.
Place your meat uncovered on a rack in a roasting tin and put into reheated oven and cook for

Rare: 2-3 minutes Internal temperature of meat: 45-47°C
Medium: 3-4 minutes Internal temperature of meat: 55-60°C
Well Done: 5-6 minutes Internal temperature of meat: 65-70°C

Remove from oven, leave to rest for at least 10 minutes in a warm place.
Classic Fillet Steak
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
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.
Fillet Medallions
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat.
Cook the steaks to your liking following the recommended times:

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 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.
Nutritional Information
 

(Typical per 100g)
Fillet Tails

  • Energy: 757kJ/ 181kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g


Classic Fillet Steak

  • Energy: 757kJ / 181kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g


Fillet Medallions

  • Energy: 757kJ / 181kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g