• Beef Fillet Tail
  • Beef Fillet Tail
  • Beef Fillet Tail

Beef Fillet Tail 300g


In stock
  • Each fillet tail weighs approx. 300g

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We currently have 7 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • Cook on the BBQ

Product description

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

Chef Val Warner inspires:
"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 dry-cured smoked back 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, raised on independent farms and smallholdings scattered across the wildly beautiful Yorkshire Dales. Slow-grown and free to roam the green hills and valleys, the result is exceptional-tasting beef with a rich, umami flavour - dense and full of character. Swaledale Beef Fillet Tail is Always Fresh Never Frozen®, butchered to order, vacuum-packed, and shipped in recyclable packaging to ensure it arrives safely insulated and ready to enjoy.


Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

George Ryle's beef tartare recipe with barbecued marrow bone toast, using rump steak or beef fillet tail, is published in our journal.

Customer reviews

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