Beef Fillet Tail 300g

At the tapering end of the whole fillet, the fillet tail offers all of the flavour and tenderness of the prime fillet at exceptional value. Perfect for steak tartare or beef* stroganoff. Alternatively, sear over a high heat then rest, slice and serve alongside French fries and a green salad.

Chef Val Warner says:
"Cheaper than the main part of the cut this tapering piece is ideal for beef tartare. I like to keep this simple and not include too many gherkins as this can trounce an otherwise good thing. I like a larger tartare served with French fries and mustard as a single dish lunch with a mustardy salad on the side. Occasionally I will deviate abroad whether using soya sauce and walnut oil with umeboshi plums as the sour, or head to Mexico using green chilli lime juice and maybe a little cumin. Smoked oyster mayonnaise is great when replacing the raw yolk.

With two shallow diagonal cuts made into the fillet and this piece can be opened out into a faster cooking steak for the grill or pan.

Be aware however that as tender as it is overcooking will ruin such a prime piece of meat.

Grill well and serve with half a lobster or seared scallops both meat and fish dressed in a punchy, hot, melted garlic tarragon or parsley butter with a rapier slash of lemon juice to liven it all. Eaten with some delicious peeled and boiled waxy potatoes. Heat the butter as a large button of it cold is rarely melted by the heat of the meat.

Sliced thinly dunked in lime juice then rolled in salt, oregano, black pepper and cumin and its good for drip, dry-curing somewhere cool and eaten as a sort of semi-dried jerky that I observed in Mexico.

Slice the tail in strips and flash fry with bacon and pre-sautéed onions and garlic then add a little Worcestershire sauce, ketchup, cumin, oregano, and chipotle then put in a corn tortilla or bun with crisp cheese and it’s truly delicious...lime juice and coriander squeezed and stuffed in.

Alternatively sear and put in a toasted sandwich with a melted stinky cheese and serve in waxed paper with a good dipping gravy and pickles. Just the sort of American filth I highly approve of!"

>All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale beef fillet tail is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.