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.

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Chef's Recipe

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.