• Centre Cut Fillet of Beef

Centre Cut Fillet of Beef 700g

£66.00

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  • Each fillet weighs approx. 700g and typically serves 3–4
We currently have 0 remaining in stock.
  • Delivered fresh
  • Native breed
  • Grass-fed
  • cook on the bbq
  • Suitable for freezing

Product description

The Finest Cut for Exceptional Flavour & Tenderness
The centre cut of the fillet, also known as the barrel fillet, is the most premium and uniform section of this prized cut. Exceptionally tender with a delicate, buttery texture, it’s ideal for slicing into fillet steaks - perfect if you're entertaining - or roasting whole for an elegant centrepiece. Alternatively, serve carpaccio-style to showcase the rich, complex flavour of our grass-fed, heritage breed beef. Expertly butchered to order, this centre cut fillet delivers outstanding tenderness and depth of flavour, making it a versatile choice for any special occasion.

Expertly Dry-Aged for Depth of Flavour
At Swaledale, our Centre Cut Fillet of Beef undergoes a careful dry-ageing process to enhance its flavour and texture. Unlike many butchers who remove fillets fresh, we dry-age ours to a certain extent - allowing the meat to develop a deeper, more concentrated taste while 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 while benefiting from the superior flavour that dry-ageing imparts.

Chef Val Reflects on the Beef Wellington
"A fine piece of meat indeed, and often considered the ultimate luxury. I’ll visit it from time to time, despite my preference for whole-carcass artisan steaks that have worked harder over their lifetime and carry more fat. While the fillet is supremely tender when cooked to medium-rare, it doesn’t fare well when taken much further.

The Beef Wellington is the obvious go-to. However, I’ve encountered a few where the pancake layer has been omitted - a lazy mistake that only leads to soggy collapse and inevitable gloom. That said, the Wellington can certainly be remixed. I prefer using ceps rather than commercial chestnut mushrooms, sometimes mixing them with brandy-soaked prunes and toasted walnuts for added depth. Whatever the combination, it remains an undeniably delicious treat when done properly.

For something lighter, I like to sear the fillet hard, then gently steam it with vermouth, butter, chanterelles, and quarters of gem lettuce - a more delicate affair.

Roasted whole and carved, fillet pairs beautifully with triumphant sauces, such as a classic green peppercorn or saupiquet sauce. Alternatively, an intense jus, enhanced with Worcestershire sauce, baby capers, and chopped pickled walnuts, makes for a deeply satisfying accompaniment."

Ingredients

Grass-fed, heritage breed beef, slow-grown to full maturity on the lush, green pastures of the Yorkshire Dales. Expertly dry-aged on the bone to enhance flavour and tenderness.

Journal

Valentine Warner's Venison Carpaccio Recipe, featuring Venison Loin, is available on our journal and is equally delicious when made with Whole Fillet of Beef or Centre Cut Fillet of Beef.

Background

Heritage Breed Beef from the Yorkshire Dales
Our Centre Cut Fillet of Beef is sourced from heritage breed cattle, raised on independent farms and smallholdings across the breathtaking landscapes of the Yorkshire Dales. These cattle are slow-grown and free to roam the lush hills and valleys, grazing on a natural diet of wild grasses and herbs. The result is beef with exceptional depth of flavour, rich marbling, and an unmistakable umami character - dense, flavourful, and deeply satisfying.

This premium cut is Always Fresh, Never Frozen® - butchered to order, vacuum-packed for peak freshness, and shipped in recyclable packaging to ensure it arrives safely insulated and ready to enjoy.

Customer reviews

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