Old Cow - Fillet Steak

Our Old Cow Beef is a product of dedication and exceptional farming partnerships. Sourced from the Yarn Hill Herd, we’ve worked alongside farmers in Iken by the River Alde to create something truly remarkable. These grass-fed Lincoln Reds, certified under the National ‘Pasture for Life’ accreditation, live freely for 5 to 12 years on rich meadows and marshes. This extended grazing allows the cattle to develop extraordinary flavour, renowned for its richness and creamy marbling. We honour this unique beef by slow-hanging each carcass for 8-10 weeks, ensuring its impeccable quality and depth shine in every bite.

> Pan-fry

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
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.