Fillet Steak Grass Fed Beef


Tender ~ Heritage Breed ~ Versatile

A real treat! 

Our beef is all 'Pasture fed' on lush East Suffolk pasture, we the dry age the fillet for a minimum of 4-5 weeks. Our butchers then cut and trim your fillet steaks to order.

Filllet is one of the most underused muscle in the beef carcase, so very tender and also lean. 

1 Take your fillet steaks out of the fridge, make sure they are nice and dry, pop on a plate and allow to reach room temperature.

2 Rub a little oil into the steaks, season well with some crunchy sea salt, ‘Maldon’ sea salt flakes work well, some cracked black pepper and perhaps a little garlic.

3 Heat your pan or griddle until smoking hot

4 Place the fillet steaks into the dry pan try not to move or turn them for 1-2 minutes then turn over to the other side, reduce the heat a little and do the same on all sides until you have a good crust. 

5 Total cooking time should be about 7-9 minutes.

6 Take out of the pan and leave to rest for 6-10 minutes, i use a wooden board with some greaseproof and a teatowel on top.