Beef Fillet Steak

Perhaps one of the most recognisable steaks, the fillet of beef sits inside the sirloin and is one of the least used muscles - hence its melt-in-the-mouth tenderness.

Our best fillet steaks are prepared from heritage breed cattle that have been allowed to grow slowly on a grass-fed diet - this slow development allows natural marbling to occur and real depth of flavour to develop. Our beef fillet is aged on the carcass to intensify its natural grass-fed flavour.

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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.

1. Take Beef Fillet steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
2. Oil* the steaks and season generously with coarse sea salt and cracked black pepper
3. Heat a non-stick pan or cast iron skillet until smoking hot
4. Add the Beef Fillets to the dry pan resisting the urge to move them and turn after 90 seconds - a rich, golden crust should have formed 
5. Once other side has cooked for 90 seconds, reduce heat slightly, turn every 30 seconds or so, repeat for a total cooking time approx. 6-8 minutes for a medium-rare steak
6. Remove from pan and rest for 8 minutes

*Select an oil with a high smoking point and neutral flavour