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

Regular price: £29.50
Regular price: ~~£29.50~~
Sale price: £29.50

Tax included.

2 Serve

North Yorkshire, England Origin

Native and rare breeds Breed

Grass Feed

28 days dry-aged Ageing

Description

These grass-fed fillet steaks from Longhorn and Belted Galloway cattle are renowned for their exceptional tenderness, rich marbling, and full-bodied flavour. These heritage breeds thrive on North Yorkshire’s herb-rich 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.

Grass-fed British beef, native and rare breeds
Reared in North Yorkshire
28 day dry-aged
Cut in-house by our own butchers
2 steaks of ±150g each
Serves 2
Frozen

Cooking Instructions

Dry-Aged Fillet Steaks - Pan

±150g x 2, 28 day dry-aged. Serves 2. Defrost 6–8 hours. Around 6 minutes in the pan.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a plate. Allow 6 to 8 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Temper
Out of the fridge 30 minutes before cooking. A fillet steak is tall rather than wide, so the centre takes longer to warm than it looks.

3. Dry and season
Pat every surface dry, sides included, and salt generously. Hold the pepper until after.

4. Heat the pan
Heavy cast iron or steel, high heat, 3 to 4 minutes. Add a neutral oil with a high smoke point, or a little beef dripping. This is the leanest cut on a lean animal and renders almost nothing of its own.

5. Sear all the way round
2 minutes on the first face, 2 on the second, then roll the steak onto its sides with tongs and give the edge 30 seconds at a time all the way around. A fillet has as much surface on its sides as on its faces.

6. Pull at 52°C
Medium rare, and here it matters more than anywhere else in the range. Grass-fed fillet has the least fat of any steak we sell. It goes from perfect to dry in a minute, so use a probe rather than guessing.

7. Rest
5 minutes on a warm plate. Do not cover tightly.

8. Serve whole
At 150g each these are a single portion and need no carving. Finish with flaked salt, cracked pepper and the resting juices.

Optional: a flavoured butter or a peppercorn sauce suits this cut, which carries less fat of its own than the ribeye or striploin. Melt the butter over the rested steak, not in the pan.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 6-8 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Yorkshire's Rare Breeds

North Yorkshire is livestock country and always has been. Limestone dales to the west, heather moor to the east, and the broad green vale between them: ground that has always suited grazing better than crops. The grass comes slowly here, thick with herbs and old ryegrass leys, and the cattle come on slowly with it. Cool summers, wet autumns, and no reason to hurry.

It is also where the old breeds survived. Longhorn, Belted Galloway, Dexter, Red Poll, slow-maturing cattle that most of the industry abandoned for faster commercial crosses, kept on family farms and taken to a local abattoir a few miles down the road rather than hauled the length of the country. Slow growth lays fat inside the muscle rather than around it. Twenty-eight days on the bone then draws off the water and concentrates everything else.