This fillet comes from the finest grass-fed beef we have to offer, matured for a flavour enhancing 40 days it is never less than stunning and just melts in the mouth.
This is the tenderest of all cuts due to the finest marbling running through the grain of the meat making it easy to cook and keeping it succulent and tender.
Taste: Delicate hints of mineral rich Pampas grass
Tenderness: Hits 10 on the scale
Texture: Divine, soft and succulent
Cooking Tips: This whole fillet is delivered frozen and will need to be defrosted before cooking. We recommend leaving out at room temperature for between 5 to 6 hours. Always cook your fillet from room temperature so it's nice and relaxed before you cook it.
How to cook a whole Fillet of Beef? Always seal your fillet in a hot pan first, it’s a simple move that helps keep the juices in the meat, leaving it rosy and pink on the inside and dark & crunchy on the outside. Do this whether you are roasting, barbecuing and especially when making beef Wellington. One of our favourite ways to cook fillet is on the barbecue, its just spectacular. Seal first in olive oil and then sprinkle with Maldon sea salt and black pepper. Cook and turn on a high heat, avoiding flames, for 45 mins approx. To gauge how well you want it cooked, slice a fine sliver of the head to take a peak inside. Remember that the meat will continue to cook for a further 10 minutes after removing from any heat source.
Size: 1.4kg - 1.7kg
Serves: 5-7 people
Ageing: 40 days+
Breed: Angus / Hereford
Origin: Argentine Beef / Argentinian Beef
Delivered: Frozen 'Locking in the Freshness'