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Full Fillet of Scotch Beef (2.7kg)

Our full fillet of beef is dry-aged on the bone, for a minimum of 21 days in our state of the art chilled storage, and then skilfully prepared by our Master butchers with chain and excess fat removed. All of our bone-in beef is sourced from only our hand-selected farms in Ayrshire.

Considered the ultimate in luxury, fillet is the most tender cut of beef and needs to be cooked with care. When encased in pastry for a beef wellington, it is one of the finest dishes on Earth.

£159.99

Full Fillet of Scotch Beef (2.7kg)

Description

Our full fillet of beef is dry-aged on the bone, for a minimum of 21 days in our state of the art chilled storage, and then skilfully prepared by our Master butchers with chain and excess fat removed. All of our bone-in beef is sourced from only our hand-selected farms in Ayrshire.

Considered the ultimate in luxury, fillet is the most tender cut of beef and needs to be cooked with care. When encased in pastry for a beef wellington, it is one of the finest dishes on Earth.

Additional information

Weight2.7 kg
Shelf Life

Minimum of 5 Days on Delivery Keep refrigerated or freeze on delivery

Packaging

All our produce is sold Fresh and never Frozen. This product will be carefully Vacuum packed by our team for freshness ready for super chilled delivery in our temperature-controlled packaging.

Cooking Tips

Fillet differs to other cuts in that it is incredibly lean and has no protective fat to keep it moist. Fillet cooked to well done is exceptionally dry; for that reason, it is best served rare to medium. You can roast fillet in the same way that you would cook any other roast using our tips as a guide but the best way to cook fillet is 'en croute'; that is wrapped in pastry. Always bring meat to room temperature before cooking. Use cooking times and temperatures as a guide rather than a fact For the average 1kg whole fillet you would roast at a high-temperature 220C/Gas 7 for 20 minutes (rare) or 25 minutes (medium-rare). Use a meat thermometer for complete accuracy; a method far more popular in the domestic kitchen than you may think. 50C for rare 60C for medium Resting is essential. For all concerned. Left for half an hour the juices redistribute and the fibres relax; easy to carve tender to eat. Don’t worry about it going cold; it will keep itself warm and be all the better for it.

Pack Size

2.7kg+ Full Fillet

Servings

14+