Grass Fed Beef Fillet Steak

Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, whose ‘Pasture for Life’ certified Lincoln Red herd at Darrow Farm produces exceptional grass-fed beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.

> Pan-fry and Grill

1. Take your fillet steaks out of the fridge and 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 and try not to move or turn them for 1-2 minutes. Turn them 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 tea towel on top.

100% Grass Fed Beef

UK delivery (minimum order value £40)

UK nationwide courier deliveries are currently available for all online orders and telephone orders over £40 from Tuesday - Friday only.

For orders over £85, delivery is free
For orders between £40 and £85, we charge £9.95 for delivery

Click and collect
We also offer a free click and collect service from our shop in Aldeburgh during opening hours. Simply opt to 'collect' when you checkout and choose your collection date from the calendar provided.