Grass Fed Beef Fillet Tail
Beautifully fine grained, with a well rounded depth of flavour. Read more
Why we love this
Fillet has to be one of the most sought-after cuts of beef, famed for its delicate texture that melts like butter.
We slow grow our 100% Grass Fed native breed cattle to at least 31 months. All our beef is hung on the bone for at least four weeks, this results in sublime eating quality, real texture and depth of flavour.
Our Grass Fed Fillet Tails are beautifully fine-grained and with a well-rounded depth of flavour.
We recommend you cook our Grass Fed Fillet Tail rare and serve with a really good bottle of red wine!
Each steak weighs approximately 130g.
100% Grass Fed Beef
Defrost the steaks by placing them into a bowl of cool water (still in their packaging). They should thaw in less than 10 minutes. Once thawed, remove the steaks from their packaging and dry them all over using a kitchen towel. Season well with good quality pure Sea Salt.
Take a castiron pan and heat it until it is very hot. Without adding any oil, place the steak in the centre of the pan.
Cook for three minutes on one side.
Turn over and cook for three and a half minutes on the other side, until the juices appear.
Turn over and cook for a further two minutes.
You could baste with herbs and butter for the last two minutes of cooking.
Cook for a total of eight and a half minutes, then rest uncovered for at least 10 minutes.
Fillet Tail & Sichuan-Style Noodle Broth
A simple noodle bowl built around a good stock and some simple aromatics; topped with slices of tender fillet tail and a fiery chilli oil spiked with some distinctive tongue-numbing Sichuan pepper. You can use any steak you fancy to finish the dish, or even switch it to chicken if you change the stock accordingly.
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