Wagyu British Beef Fillet Steaks | ±150g x2

Regular price: £48.00
Regular price: ~~£48.00~~
Sale price: £48.00

Tax included.

2 Serve

High Marbling

Yorkshire Origin

Olive-Fed Feed

Frozen Delivered

Description

Wagyu Beef Fillet runs from the middle of the cow to the round and is the most tender cut of beef as it does the least amount of work, meaning a lean and less marbled piece as a result. Our own Olive-fed Wagyu Beef is an equilibrium between traditional buttery long-lasting finishes found with Japanese Wagyu and the more beefy, iron flavours of Grass-fed UK beef. The olive feed creates an umami taste to the beef, a sumptuous savoury flavour adding depth and richness.

Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
Reared in Yorkshire, UK
Olive-fed
2 steaks of 150g each
Frozen

Cooking Instructions

Wagyu Fillet Steaks - Pan

±150g x 2. 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 completely dry, sides included. Season generously with fine sea salt. 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. The fillet is the leanest cut on the 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, and leaving them pale wastes half the crust.

6. Pull at 52°C
Medium rare. The fillet has the least fat of any cut here and therefore the least protection. It goes from perfect to dry faster than any other steak in the range, 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: the fillet is lean enough to welcome a flavoured butter more than the richer cuts do. Melt it over the rested steak, not in the pan.

Ingredients

Ingredients:
- 2 x 150g British Wagyu fillet steaks
- 1 tbsp sea salt
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic (crushed)
- 1 sprig rosemary or thyme

1. Prepare the Steaks
- Remove the steaks from the fridge 30 to 40 minutes before cooking.
- Pat dry and season generously with sea salt.

2. Choose Your Cooking Method

Option 1: Cast Iron Pan & Oven
1. Preheat the oven to 160°C.
2. Heat a cast iron pan over high heat and add olive oil.
3. Sear steaks for 2 minutes per side until a golden crust forms.
4. Add butter, garlic, and rosemary, and baste the steaks for 30 seconds.
5. Transfer to the oven and cook for 5 to 7 minutes (until internal temp reaches 52 to 54°C for medium-rare).
6. Rest for 5 minutes, then serve.

Option 2: Charcoal or Gas Grill
1. Preheat the grill to high heat (250°C).
2. Sear steaks over direct heat for 2 minutes per side.
3. Move to indirect heat and cook for 5 to 7 minutes (until internal temp reaches 52 to 54°C).
4. Rest for 5 minutes, then serve.

Option 3: Sous Vide & Sear
1. Vacuum seal steaks and sous vide at 54°C for 1 to 2 hours.
2. Remove from the bag, pat dry, and sear in a hot pan with butter for 30 seconds per side.
3. Rest for 5 minutes, then serve.

Serving Ideas:

- Classic: Serve with mashed potatoes, steamed asparagus, and red wine reduction.
- Fresh & Light: Pair with arugula salad, cherry tomatoes, and balsamic glaze.
- Bold Flavours: Serve with chimichurri sauce and grilled vegetables.

Nutritional Information

Typical values	Per 100g
Energy	1557 kJ / 337 kcal
Fat	33.6 g
of which saturated	12.3 g
Carbohydrate	<0.1 g
of which sugars	<0.1 g
Fibre	<0.1 g
Protein	17.1 g
Salt	0.12 g

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.

Born & Raised in Yorkshire

Scurf Dyke Farm sits on the south-eastern edge of the Yorkshire Wolds, a few miles from the North Sea. This is where our British Freedown Hills F1 Wagyu are raised, on lush pasture, then slowly transitioned onto farm-grown grains, cereals, and locally sourced olive pieces. Rolling hills, clean air, and unhurried rearing. Quintessentially British, unmistakably Wagyu.

5 stars: 3 (100%)
4 stars: 0 (0%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 0 (0%)

Everything we have ever bought from here has been

Everything we have ever bought from here has been exceptional.
Highly recommend.

Thank you for your kind words! We are thrilled that you have consistently enjoyed our products. We truly appreciate your recommendation.

Superb Tender meat!

At last meat I don't have to fight with and chew all day to digest it. Tender steak and also delicious pork steaks, which were tender and tasty. I do not understand why we can get this from Spain, but cannot get in UK. I have spent hundres of pounds at organic suppliers up and down the country in UK and no one can deliver a tender pork chop. I am baffled and UK farmers should be embarrased.

Thank you Robin, for your 5-star review! We’re thrilled to hear that you enjoyed our products. The meat available on our website is the same premium quality we supply to Michelin-starred chefs. We partner with top-tier suppliers to ensure you receive only the very best. We look forward to serving you again soon!

Tasty treat for a special occasion

These little steaks were delicious. Cooked for just 30s each side and served very simply with fries and bearnaise sauce. Highly recommended!

Thank you for your kind review of our Wagyu British Beef Fillet Steaks. We are delighted to hear that you enjoyed them for a special occasion. Your cooking method of 30 seconds each side sounds perfect, and they must have been very tender. We appreciate your recommendation and we hope to have the pleasure of serving you again soon.