• British Beef Fillet Steaks 28 Day Dry-Aged | ±150g x2
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British Beef Fillet Steaks 28 Day Dry-Aged | ±150g x2

£29.00
£29.00
£29.00
Tax included.
Weight

  • FROZEN

Why are steaks frozen?
Product Description
  • Grass-Fed British Beef Fillet Steaks
  • A minimum of 28 Day Dry-Aged
  • Reared in Scotland
  • 2 steaks of ±150g
  • Frozen

These grass-fed fillet steaks from Longhorn and Galloway cattle are renowned for their exceptional tenderness, rich marbling, and full-bodied flavour. These heritage breeds thrive in Scotland’s lush, natural pastures, resulting in meat with a superior taste and ethical appeal.
To complement their robust flavour, consider serving the steaks with creamy dauphinoise potatoes, roasted seasonal vegetables, or a fresh watercress and radish salad. For an added touch of indulgence, pair them with a silky red wine reduction or a dollop of garlic and herb butter. These sides enhance the steak’s natural flavours while creating a well-rounded, gourmet dining experience.
Browse our delicious pantry products to elevate your dish.
How to cook your fillet steaks

Ingredients:
• 2 x 150g Scottish grass-fed fillet steaks
• 2 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves (crushed)
• 2 sprigs of thyme or rosemary
• Salt and freshly ground black pepper

Step-by-Step Instructions

1. Prep the Steaks:
1. Remove steaks from the fridge 30 minutes before cooking to bring them to room temperature.
2. Pat dry with a paper towel. Season generously with salt and pepper on both sides.

2. First Steak: Pan-Seared and Oven-Finished
1. Preheat the Oven:
• Set your oven to 200°C (fan) or 220°C (conventional).
2. Sear on the Stovetop:
• Heat a heavy-bottomed ovenproof skillet over high heat and add 1 tablespoon olive oil.
• Place one steak in the skillet and sear for 2 minutes per side to create a golden crust.
3. Add Aromatics:
• Lower the heat slightly. Add ½ tbsp butter, 1 crushed garlic clove, and a sprig of thyme or rosemary.
• Spoon the melted butter over the steak for 30 seconds.
4. Finish in the Oven:
• Transfer the skillet to the oven and roast for 5 minutes for medium-rare. Use a meat thermometer to check the internal temperature (aim for 52°C for medium-rare or 57°C for medium).
5. Rest:
• Remove from the oven and let the steak rest on a plate, covered loosely with foil, for 5 minutes.

3. Second Steak: Grilled to Perfection
1. Preheat the Grill:
• Set up your grill for medium-high heat (200–220°C).
2. Oil the Grill:
• Brush the grill grates lightly with oil to prevent sticking.
3. Grill the Steak:
• Place the second steak directly over the heat. Grill for 3 minutes per side for medium-rare, turning only once.
4. Crosshatch Marks (Optional):
• Rotate the steak 90° halfway through each side for professional-looking grill marks.
5. Rest:
• Remove the steak from the grill and let it rest for 5 minutes, covered loosely with foil.

Serving Ideas:
• Plate the steaks with creamy mashed potatoes, charred asparagus, or a simple salad.
• Enhance the flavor with a drizzle of red wine reduction or a pat of garlic herb butter.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders under £60 Express By End of Day (Tues-Fri)  £5.95
 Orders over £60 Express By End of Day (Tues-Fri)  FREE
 Express by 12PM (Tues-Fri)  £10
 Orders under £80 Express Saturday By End of Day  £9.95
 Orders over £80 Express Saturday By End of Day  FREE
 Express Saturday by 12PM  £22


Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely DPD.
We aim to deliver all orders, excluding the Highlands (details above), via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
British Beef Fillet Steaks 28 Day Dry-Aged | ±150g x2

  • UK | Scotland