Dry Aged Veal Fillet Whole
Beautiful taste and texture that is so succulent
- Cut by hand by our skilful butchers
- Dry-aged for flavour on the bone over 21 days
- Welfare-friendly veal from family groupings in Holland
Price per kg:
A whole veal fillet to bring you a gorgeous creamy texture that is so special. Enjoy its mild and sweet flavours. Kept whole to cut into your perfect steak size.
No one else dry matures veal like this, anywhere in the world! It has been a passionate pet project of mine. In fact, each and every one of these dry aged veal products is personally hand cut by myself, and no one else.
1. Bring the meat to room temperature.
Remove the defrosted fillet from the packaging and pat dry with kitchen paper.
Allow the meat to come to room temperature well in advance or for at least 30 minutes before cooking.
2. Preheat your oven
Preheat oven to 250°C / Fan 230°C / Gas 9.
Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.
Rub a little oil onto the joint then season well with sea salt & black pepper.
Place the beef onto a metal trivet which should line the base of the tray.
Alternatively make a trivet by roughly chopping equal amounts of onion, carrots and celery.
3. Cook to your liking
First sear the meat in the preheated oven for 15 minutes. After searing reduce oven temperature to 190°C / Fan 170°C / Gas 5 and cook for:
Medium: 14 - 16 minutes per 450g (55 - 60°C final rested temperature)
Well done: 20 - 22 minutes per 450g (64 - 70°C final rested temperature)
We would recommend this joint is cooked to medium 55 - 60 °C bearing in mind that the residual heat in the joint can cook it on as much as 10°C, so the roast can be removed early and allowed to finish cooking as it rests.
Use a meat thermometer to check the internal temperature of the meat for perfect results.
Place the meat on a board or platter, cover loosely with foil and leave in a warm place for up to 20 minutes.
5. Once rested, carve the meat across the grain in even slices.