Fillet of Beef, Centre Cut 700g

The central cut of the fillet, sometimes referred to as the barrel fillet, representing the most prime section of the fillet. Perfect for steak, or simply seared and sliced carpaccio style, allowing the complex notes of our grass-fed beef* to shine through.

Chef Val ponders The Beef Wellington:
"A fine piece of meat indeed and considered the ultimate luxury I will visit it from time to time despite my preference for cuts that have worked more over their life time and possess more fat. While the fillet is extremely tender when cooked to medium-rare it does not suffer over cooking well when taken further.

The Beef Wellington is an obvious go too. I’d point out that I’ve had a few where the pancake has been omitted, a lazy mistake that will only end in soggy collapse and gloom. The Wellington can be remixed however. I like using ceps rather than commercial chestnut mushrooms which I sometimes mixed with brandy-sodden, chopped prunes and toasted walnuts. Whatever you use its an undeniably delicious treat when done properly.

Seared hard then gently steamed with vermouth, butter, chanterelles, and quarters of gem lettuce is a more delicate affair.

Roasted whole and carved and fillet is good to be paired such triumphant sauces as green peppercorn sauce or saupiquet sauce or maybe an intense jus gussied up with Worcestershire sauce, baby capers and chopped pickled walnuts."

*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. Our beef is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.