32 Days Dry Aged Yorkshire Grass Fed Beef Fillet Tail

£30.90
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Size & Weight: 1 x 1kg (2.2lb)

Beef Fillet with a tale

You really cant beat a hearty beef stroganoff to satisfy your taste buds. Our 100% grass fed dry aged fillet tails are perfect for this dish. They are named tails as they are the tail end pieces of fillet from the fillet where the tail gets thinner. This cut is still as tender as the main fillet and its much cheaper. Available in 1kg packs.

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) 0.14g
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Chef's Recipe

Fillet Steaks with Anchovy and Rosemary Butter Sauce

Fillet Steaks with Anchovy and Rosemary Butter Sauce

Ingredients

  • 2 lean fillet steaks
  • Salt and freshly milled black pepper
  • 10ml/2tsp oil
  • For the Anchovy and Rosemary Butter Sauce
  • :75g/3oz unsalted butter
  • 1 shallot, peeled and finely chopped
  • 2-3 anchovy fillets in oil, drained and finely chopped
  • 15ml/1tbsp freshly chopped rosemary leaves
  • 5ml/1tsp good quality balsamic or red wine vinegar
  • 200g/7oz cooked tagliatelle, to serve

Method

Heat a large non-stick griddle pan; meanwhile place the steaks on a large plate or chopping board, season and coat with the oil on both sides.

Cook the steaks according to your preference.

Meanwhile, to prepare the sauce; heat a small non-stick pan and add the butter, shallot, anchovies and rosemary.  Cook for 2-3 minutes until the shallots are cooked and lightly golden.  Remove from the heat and stir through the balsamic vinegar or red wine.

Transfer the steaks to a warm plate and drizzle over a little of the sauce.  Toss the cooked tagliatelle in any remaining sauce from the pan and serve with the steak and seasonal vegetables.

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L
L.P.
32days dry aged