Organic 28 Day Aged Beef Fillet Steak

Premium cut, aged fillet steak from our native, traditional breed organic beef herd. Beautifully marbled and matured for a minimum of 21 days next to a pink Himalayan salt wall for a wonderful flavour and a sumptuous, succulent bite. Perhaps the perfect grass-fed steak around.

Often considered one of the premium cuts, the fillet is a tender and luxurious treat.

The winner of Food and Drink Devon Gold in 2017, this steak comes highly recommended and with good reason!

Good To Know

Storage & Shelf Life 

Our 28-day-aged beef fillet steaks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritional's per 100g:

Calories: 140 kcal/586 kJ
Fat: 6.1g
(of which Saturates 2.8g)
Carbohydrates: 0g
(of which Sugars 0g)
Fibre 0g
Protein: 21.2g
Salt: 0.11g

Supplier Information 

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook  

We Recommend following this link.

https://eversfieldorganic.co.uk/blogs/news/how-to-cook-the-perfect-steak-the-organic-way

or please see below 

Ingredients:

• Beef fillet steaks 
• Salt
• Freshly ground black pepper
• 1-2 tablespoons vegetable oil (or another high-smoke-point oil)
• 2-3 cloves garlic, smashed (optional)
• 1-2 sprigs fresh thyme or rosemary (optional)
• 1 tablespoon unsalted butter (optional)

Instructions:

1. Prepare the Steaks:

   • Season: Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. This ensures even cooking. Season generously with salt and freshly ground black pepper on both sides.

2. Preheat the Pan:

   • Heat: Place a heavy-based skillet or frying pan over high heat. Allow it to get very hot before adding the oil. This step is crucial for achieving a good sear on the steak.

3. Cook the Steaks:

   • Add Oil: Once the pan is hot, add the vegetable oil and swirl it around to coat the bottom of the pan.
   • Sear: Place the steaks in the pan. Sear without moving them for about 2-3 minutes on each side for medium-rare, or longer if you prefer them more well-done. For a medium steak, aim for 3-4 minutes per side.
   • Optional Flavourings: If using garlic and herbs, add them to the pan after the first side has been seared. The aroma will infuse into the steak as it cooks.

4. Baste (Optional):

   • Butter Basting: If you prefer extra richness, add the butter to the pan during the last minute of cooking. Tilt the pan and use a spoon to baste the steaks with the melted butter. This adds flavour and helps with caramelisation.

5. Check Doneness:

   • Temperature Check: For precise doneness, use a meat thermometer:
     • Rare: 50°C (120°F)
     • Medium-Rare: 57°C (135°F)
     • Medium: 63°C (145°F)
     • Medium-Well: 68°C (155°F)
     • Well-Done: 73°C (165°F)
   • Touch Test: If you don’t have a thermometer, use the touch test or cut into the steak to check the colour and texture.

6. Rest the Steaks:

   • Rest: Remove the steaks from the pan and transfer them to a plate or cutting board. Cover loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a juicier steak.

7. Serve:

   • Slice: Slice the steaks against the grain for the most tender bites.
   • Accompaniments: Serve with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad. A simple sauce, like a red wine reduction or béarnaise, can also complement the steak.
8. Enjoy: Perfectly cooked beef fillet steak that's tender and full of flavour. Enjoy your meal!