Whole Fillet Box

A whole beef fillet, expertly prepared

  • Grass-fed British beef fillet
  • Matured for at least 28 days for the fullest flavour
  • Whole beef fillet, hand cut in our Inverurie butchery
  • Code: D5354
  • Price per kg:
  • Item weight:
  • Servings: 10
Box Contains:
  • Luxury Chateaubriand, boneless, 500g
  • 4 Centre Cut Fillet Steaks, 160g each
  • Diced Fillet Steak, 450g per pack
 
£135.00

Treat yourself to a true taste of luxury with our finest grass-fed British beef fillet bundle. Experience the unforgettable tenderness of our Traditional Chateaubriand, a time-tested restaurant favourite. Discover the delicate flavour of our 100% Diced Fillet Steak, and savour the melt-in-the-mouth texture of our award-winning Centre Cut Fillet Steaks.

All traditionally matured for at least 28 days to bring out the fullest flavour and hand cut by our experienced butchers right here in Aberdeenshire. You'll get the weight of a whole fillet, expertly prepared in three delicious ways.

Taste the difference that comes with premium quality ingredients combined with over four decades of experience in craft butchery.

Cooking Instructions:
 
Luxury Chateaubriand
Cooking guidelines from defrosted:

Pan to oven roasting: remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, patting dry with kitchen paper.

Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 5-6 minutes. Transfer it to the rack in the roasting tin and place in the preheated oven 230°C / fan 210°C / gas 8 and cook to your liking following the recommended times:

Rare: 8-10 minutes
Medium Rare: 12-14 minutes
Medium: 16-18 minutes
Well done: 20-22 minutes

Remove the meat from the oven. Cover with foil and leave it to rest in a warm place for at least 10 minutes.

Low temperature cooking: remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, patting dry with kitchen paper.

Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 4-5 minutes. Preheat the roasting tray in the oven (with the fan turned off) to 80°C. Transfer meat to the roasting tray. Season with salt and pepper.

Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat. Place the meat in the preheated oven with the thermometer cord through the door. Internal meat temperature: 60 - 65°C. Approximate cooking time at 80°C: 60 - 90 minutes. No need to rest meat, as it has rested during cooking process.

Cooking appliances vary in performance, these are guidelines only.
Centre Cut Fillet Steak
Cooking guidelines from defrosted: 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.

Cooking appliances vary in performance, these are guidelines only.
Diced Fillet Steak
Cooking guidelines from defrosted: remove the defrosted meat from the packaging and pat dry with kitchen paper.

Thread the diced fillet onto bamboo or metal skewers.

Once ready to cook, place your grill pan over medium-high heat, drizzle in a touch of oil.

Cook the fillet skewers on one side for 2-3 minutes turn and cook for a further 2-3 minutes without touching. Remove the skewers from the pan and leave to rest covered with foil in a warm place.

Serve hot with Chimichurri sauce on the side, to drizzle over the kebabs.

Cooking appliances vary in performance, these are guidelines only.

Chefs tip: add a selection of vegetables to each kebab skewer (1 courgette - sliced into 1cm rounds, 1 large red onion - cut into large chunks, 18 cherry tomatoes).
Ingredients:
 
Nutritional Information
 
(Typical per 100g)

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

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

Diced Fillet Steak
  • 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-iconFrozen-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