32 Day Aged Yorkshire Grass Fed Fillet Steak

£23.60
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Melt in the mouth Fillet steak

For a tender, prime cut of dry aged grass fed lean fillet steak, matured for 32 days, look no further. Whether pan-fried with butter or sliced thinly and served chilled on a simple Asian salad, our fillet steak falls apart in the mouth. Savour every forkful with this hearty tasting but light-textured favourite. Available in 6oz, 8oz, 10oz.

See all our other grass fed steaks available to buy online.

Nutritional Information
Per 100gm
Energy (kj) 461
Energy (kcal) 110
Fat 2.0g
Fat (of which saturates) 1.0g
Carbohydrate <0.1g
Carbohydrate (of which sugars) <0.1g
Fibre <0.1g
Protein 20.3g
Salt (mg)
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Chef's Recipe

Fillet Steaks with Tarragon and Shallot Butter

Fillet Steaks with Tarragon and Shallot Butter

Ingredients
4 lean beef fillet steaks
For the Tarragon and Shallot Butter:
100g butter, softened
1 small shallot, peeled and finely diced
1 tablespoon freshly chopped tarragon
Dash of Port or cream sherry
For the Pea Purée:
1 small onion, peeled and finely chopped
25g butter
150ml good, hot chicken or vegetable stock
450g fresh green peas
Large bunch freshly chopped flat-leaf parsley, optional

 

Method
In a bowl blend together the butter, shallot, tarragon and seasoning. Form the butter into a sausage shape and wrap in cling film or foil and refrigerate.


To make the pea puree place the onion, butter, stock and peas in a large pan, Season, bring to the boil, reduce the heat, cover and simmer for 4-5 minutes.

Drain and reserve two tablespoons of the stock. Puree to a desired consistency with the reserved stock. Add the freshly chopped parsley, if used. Set aside and keep warm.


Gently heat 50g of the tarragon and shallot butter in a large pan until foaming. Add the fillet steaks and cook over a medium heat, turning once. Remove from the pan and keep warm.

Re-wrap any remaining butter and freeze for up to 3 months.
Add a dash of Port or cream sherry to the pan, stir, bring to the boil, reduce the heat and cook for a further 2-3 minutes until the sauce is reduced and syrupy.


Serve the steaks with the sauce on a bed of the pea puree with a hot new potato and chive salad.

Customer Reviews

Based on 10 reviews
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S
S.M.
Steak
A
A.M.
Unbelievable taste and quality
L
L.P.
Fab as always
K
K.T.
Excellent
A
A.M.
Very good