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British Whole Wagyu Fillet | ±2.2kg

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Product Description
  • Freedown Hills F1 Wagyu Holstein Cross
  • Reared in Yorkshire, England
  • ±2.2kg; £86.82/kg
  • Frozen

Whole Freedown Hills Olive Fed Wagyu Fillet

Wagyu 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 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.

A whole fillet will provide roughly 10 Fillet steaks, a Chateaubriand and a Tail Fillet steak. Once cut these can be kept in the freezer, ready to use for a special occasion. The Chateaubriand is great for making a Sunday Roast, or a Beef Wellington. The steaks providing a beautiful medallion, a perfect accompaniment to sautéed greens and roasted herbed sweet potatoes.

As mentioned Beef Wellington is an ideal dish for this particular cut, with the Chateaubriand, or even the centre cut of the whole fillet, being a perfect size. A rich mushroom duxelles encasing the beef fillet, wrapped up with sumptuous pancetta all perfectly enveloped in crisp golden brown puff pastry looks like a masterpiece and will wow even the fussiest of guests. Try our teams recipe out below

 Mushroom Duxelles

250g Fresh Chestnut Mushrooms

250g Fresh Porcini/Shitake/Morel Mushrooms or 60g dried

4 Bananas or Echalion Shallots

5 Garlic Cloves

2 tbsp Salted Butter

2 tbsp Chopped Thyme

2 tbsp Chopped Rosemary

Maldon Salt

Ground Black Pepper

Good glug of Sherry or Red Wine


900g Centre Cut Beef Fillet

15 Slices Pancetta

2 tbsp Dijon Mustard

400g All Butter Puff Pastry

1 Egg

Rapeseed Oil

Maldon Salt


Firstly make the Mushroom Duxelles, this can be made in advance and kept in the freezer.

Finely chop the shallots and in a large pan add half of the butter on medium heat, sweat the shallots until translucent and no bite when pushed. Add in finely chopped garlic and the herbs. Stir well, releasing all of those beautiful flavours.

Finely chop the mushrooms, if using dried mushrooms follow the instructions on the packet beforehand. Add the mushrooms into the pan and mix well.

Add in the glug of sherry or red wine, whichever you prefer or have at hand.

Reduce the heat, add in the rest of the butter and let cook out for about 12-15 minutes, or until all the liquid has gone.

Season with the salt and pepper to taste.

Remove from the heat, and allow to cool. Move onto a flat baking tray to speed this process along if needed.

Now to cook the beef, make sure your centre cut of fillet is up to room temperature prior. This will take about an hour from chilled or longer if from frozen. Season with salt and a little oil.

Heat a heavy based frying pan and sear the fillet on each side for 3 minutes, or until browned on all sides.

Remove from the heat and allow to cool for about 10-15 minutes.  

Rub the Dijon mustard over the cooled fillet.

Chill in the fridge for 10 minutes.

Now time to assemble the Wellington. Lay two pieces of cling film, about 2 inches wider than the beef fillet, and the same with grease-proof paper. Lay out the pancetta, so it slightly overlaps each other, just wider than the fillet. Spread the cooled mushroom duxelles gently over the pancetta.

Place the chilled fillet at the edge of one of the long sides, and using the greaseproof paper and cling film, gently lift up and wrap the pancetta, mushroom duxelles mix tightly around it. Wrap the edges or any overhang from the sides around to make a parcel.

Lay the pastry on a floured surface, and roll out to about ¼ inch thick. Place the pancetta parcel on the pastry and wrap. If you are feeling really creative score a pattern or cut out decorations to stick on.

Liberally cover with egg wash, place on a lined baking tray and cook for about 25 – 30 minutes or until the pastry is golden brown and baked through. If youre using a thermometer the steak will need to be around 45 degrees for medium-rare.

Leave to rest for 10 – 15 minutes before slicing and serving.

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.


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British Whole Wagyu Fillet | ±2.2kg

  • UK

Nestled in bucolic Yorkshire, the Scurf Dyke Farm is the home to our very own British Freedown Hills F1 Wagyu.
Surrounded by rolling hills, verdant pastures, and quaint villages, this region epitomises the charm of the English countryside.
The farm lies on the south-eastern border of the Yorkshire Wolds with the North Sea a mere few miles to the east. Its lush fields provide most of the herd’s needs. As the cows are weaned of grass, the farm-grown grains, cereals and maize silage, combined with the locally sourced olive pieces, are introduced to their diet. The end result is an exceptional British beef adorned with remarkable umami undertones and a delicate tenderness.

Customer Reviews

Based on 1 review
Angus Walker
Full Flavored & Super Tender

Its great being able to order a whole fillet so that I could prepare it myself.

You'd need to go a long way to beat the flavor & marbling in a Wagu X, plus it's British produce, so a win all round.

Hi Angus,
Thank you very much for your review.
Absolutely agree with you, if you like to prepare your own fillet, then this is the cut to get. And as you rightly wrote, it is a British produce, from our own cattle in Yorkshire.