The daddy of all beef steaks - cut from beef fillet from the centre of the sirloin along the back of the cow, this is the tenderest cut of beef (and the most reassuringly expensive)! It's very lean and succulent, is delicious grilled or fried whole, complemented with sauces such as bearnaise, au poivre and red wine. It's also great for slicing up for stir fries, or cutting into chunks for kebabs.
These two fillet steaks come vac-packed, which keeps the meat fresher for longer and it keeps the packaging to a minimum. It also saves a bit of space, which is vital for those of us with small fridges and freezers!
Our slow-matured, non-organic beef is hung for 21 days and comes from two amazing British farmers - the sort you fall in love with at farmer's markets and buy their food because of their high-welfare and eco-concerns.
David Powell, 78, keeps an award-winning herd of native Herefords in Much Marcle, Herefordshire. These grass-fed cows spend much time nibbling in the shade of his organic orchard. His oldest, Pru, is a 22-year-old calving cow - she has had 17 calves! She's a sign of healthy herd and high animal welfare as most calving cows don’t last beyond 16.
Philip Mann farms in an Environmentally Sensitive Area in Gloucestershire. He took us and his sheepdog out in his Land Rover, where we went up and down across the ridge and furrow landscape of his family farm, where he works with his son. His traditional, hardy Aberdeen Angus and Herefords feed mainly on the farm’s rich with meadow grasses, white clover and cocksfoot.
Beef (100%)
To prepare a delicious fillet steak, you can either grill or fry it. Rub each side of the meat with a little salt, then heat up a little oil (or a knob of butter, or half-and-half) in a frying pan. For a rare 2cm thick steak, cook for around 3 to 4 minutes on each side; for medium, cook for 4-5 minutes each side; for well done cook for 5-6 minutes each side.
Beef should be kept at a very cool temperature, wrapped and kept away from other foods. Beef can be frozen, but should be thoroughly defrosted before cooking.
Upon opening, vac-packed beef can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!