Organic 28 Day Aged Beef Fillet Tails

Cut from the loin of our aged organic beef, the fillet tail has all the magic marbling of the fillet, and the lower price can make it a very viable alternative.

Best suited to flash cooking either by griddle, barbecue or frying. Consider cooking to your preference and serving alongside garlic mushrooms and seasonal greens.

Good To Know

Ingredients & Nutritional's

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

Nutritional values per 100g:

Calories: 160 kcal / 670 kJ
Fat: 8g
(of which Saturates 3g)
Carbohydrates: 0g
(of which Sugars 0g)
Fibre 0g
Protein: 21g
Salt: 0.1g

How To Store  

Our Beef fillet tails 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. 

Our Farms & Suppliers  

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: 

Beef Fillet Tails Recipe

Ingredients:

• Beef fillet tails 
• Salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil (or another high-smoke-point oil)
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary or thyme, chopped (or 1 teaspoon dried)
• 1 tablespoon unsalted butter (optional)
• 1 tablespoon balsamic vinegar (optional, for added flavour)

Instructions:

1. Prepare the Meat:

   • Season: Remove the beef fillet tails from the refrigerator about 30 minutes before cooking to bring them to room temperature. Season generously with salt and freshly ground black pepper.

2. Preheat the Pan:

   • Heat: Place a heavy-based skillet or cast-iron pan over high heat. Allow it to get very hot before adding any oil.

3. Cook the Fillet Tails:

   • 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 beef fillet tails in the pan. Sear them for about 2-3 minutes on each side for medium-rare, or longer if you prefer them more well-done. The cooking time may vary depending on the thickness of the tails and the heat of your pan. For a medium-rare steak, aim for an internal temperature of around 57°C (135°F). Adjust the cooking time based on your preferred doneness:
     • 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)

4. Add Flavourings (Optional):

   • Garlic and Herbs: During the last minute of cooking, add the minced garlic and chopped rosemary or thyme to the pan. If you’re using butter, add it at this stage and baste the fillet tails with the melted butter for extra richness and flavour.
   • Balsamic Vinegar: For an added layer of complexity, you can deglaze the pan with balsamic vinegar after removing the fillet tails, scraping up any browned bits, and reducing it for a few minutes.

5. Rest the Meat:

   • Rest: Transfer the fillet tails to a cutting board or plate. Cover loosely with foil and let them rest for 5 minutes. This helps the juices redistribute, making the meat more tender and juicy.

6. Serve:

   • Slice: Slice the beef fillet tails 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 peppercorn sauce, can also complement the steak.
7. Enjoy: Your delicious beef fillet tails, cooked to perfection and ready to impress at any meal!