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Genuine Scottish Fillet Steak

Our fillet 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. All of our bone-in beef is sourced from only our hand-selected farms in Scotland.

Dry aging on the bone is the way to flavour and texture in a steak. A lean and tender steak, fully trimmed of fat, yet with enough fine marbling to keep it moist and full of flavour. Due to its thickness fillet takes longer to cook than other steaks and benefits from being on the rare to medium side for this reason.

£9.79£16.49

£9.79
£13.29
£16.49

Genuine Scottish Fillet Steak

Description

Our fillet 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. All of our bone-in beef is sourced from only our hand-selected farms in Scotland.

Dry aging on the bone is the way to flavour and texture in a steak. A lean and tender steak, fully trimmed of fat, yet with enough fine marbling to keep it moist and full of flavour. Due to its thickness fillet takes longer to cook than other steaks and benefits from being on the rare to medium side for this reason.

Additional information

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 from other steak cuts in that it is incredibly lean and also cut to almost twice the thickness. Fillet cooked to well done is exceptionally dry; for that reason it is best served rare to medium. The best way to cook steak is by direct heat; either pan-fry or grill-pan. Non-stick is the enemy of meat; cast iron its friend.

Always bring steak to room temperature before cooking. Oil the meat and not the pan; just rub a little oil over the surface and season with freshly ground black pepper. Salt the pan and not the meat; throw a pinch of flaked sea salt into the pan before the meat. Make sure the pan is searingly hot; holding a hand flat above the surface is the best gauge.

Although times can vary according to thickness the following is a fairly accurate gauge for an average 1.75 inch thick steak;
Blue steak – 1.5 minutes on each side
Rare steak – 2.5 minutes on each side
Medium rare steak – 3.5 minutes on each side
Well done steak – 4.5 minutes each side

Due to its thickness you may find fillet is easier to finish off in a hot oven. A cast-iron pan will go from hob to grill effortlessly. After cooking a steak needs its rest; let it sit for at least five minutes before serving and you won't need a steak knife. In fact, you should never need a steak knife; they were invented to disguise mediocre badly cooked steak. A meat thermometer is most accurate for testing thick fillet; 50C for rare or 60C for medium-rare.