Whole Fillet of Beef 1.5 kg

Whole Fillet of Beef: The Ultimate Centrepiece
A whole fillet of beef is an undisputed classic - renowned for its buttery tenderness and exceptional flavour. Whether you're crafting a show-stopping Beef Wellington, serving it as a roast centrepiece, or slicing it thin for a luxurious carpaccio, this prized cut delivers elegance and indulgence in every bite.

Naturally lean yet rich in flavour, our heritage breed, grass-fed beef fillet is expertly butchered to order, ensuring the finest quality for your next special occasion.

Expertly Dry-Aged for Depth of Flavour
At Swaledale, our Whole Fillet of Beef undergoes a careful dry-ageing process to enhance both flavour and texture. Unlike many butchers who remove fillets fresh, we dry-age ours, allowing the meat to develop a deeper, more concentrated taste whilst maintaining its natural tenderness.

Dry-ageing is a technique with many variables, including fridge settings, humidity levels, and airflow. The timing of when we remove each fillet depends on these factors and how quickly they are drying. This precise approach ensures that our fillets retain their signature succulence whilst benefiting from the superior flavour that dry-ageing imparts.

Inspiration from Chef Valentine Warner
"Such a treat demands great care - cooking a fillet beyond medium would be an unarguable tragedy!

Make a high-quality beef stock and Madeira sauce, which can be taken to the next level with the indulgent addition of whipped bone marrow for extra gloss and richness.

There are choices to be made - add finely diced pickled walnuts, or sautéed wild mushrooms such as chanterelles - or for ultimate decadence, use both together.

Go all out and, once the beef is sliced and resting in its glistening sauce, finish with a generous shaving of British summer truffle - or, hell, why not white truffle?

While I rarely cook a whole fillet, I did once charcoal-roast one, seasoned with seaweed salt. Controlling the vents was absolutely essential, along with maintaining a low heat and using the lid wisely. A carefully reduced beef stock with saké, a little red miso, and mild honey made a phenomenal pairing. Served alongside hard-grilled gem lettuce and butter-roasted, smashed new potatoes, it was an absolute winner.

It may sound unconventional, but one of the great Italian rice dishes is a red wine risotto. While traditionally served on its own, I once had it accompanied by chargrilled, rare, thinly sliced fillet - and it was memorably delicious.

Or keep it classic - roast the fillet whole, carve into thick slices, and serve with a mountain of French fries, béarnaise sauce, and a simple salad scattered with long snipped chives."