28 Day Aged Beef Whole Fillet

The ultimate cut of organic beef, the tender whole fillet. If you want the best beef Wellington, make sure you've got this on your side.

We hang our beef for a minimum of 28 days and the result is beautifully mature meat. We think this particular joint is best served with a pinkish hue to unlock a deep and delicious flavour.

There'll always be room for another slice!

Good To Know

Ingredients & Nutritional's

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

Nutritionals per 100g: Energy 107Kcal/ 450kJ | Fat 2.7g, of which saturates 1.1g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20.6g| Salt 0.48g

How To Store  

Our 28-day Aged Beef Whole Fillet is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+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: 

Roasted Whole Beef Fillet Recipe

Ingredients:

• 1 whole beef fillet 
• Salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil (or another high-smoke-point oil)
• 2-3 cloves garlic, minced
• 2 tablespoons fresh rosemary or thyme, chopped (or 2 teaspoons dried)
• 2 tablespoons Dijon mustard (optional)
• 2 tablespoons unsalted butter (optional)

Instructions:

1. Prepare the Fillet:

   • Season: Remove the beef fillet from the refrigerator about 1 hour before cooking to bring it to room temperature. This ensures even cooking. Season the fillet generously with salt and freshly ground black pepper.
   • Optional: If using, spread a thin layer of Dijon mustard over the fillet. This adds flavour and helps the herbs adhere.

2. Preheat the Oven:

   • Preheat your oven to 220°C (200°C fan)/425°F/Gas Mark 7.

3. Sear the Fillet:

   • Heat Oil: Place a large, heavy-based skillet or cast-iron pan over high heat. Add the vegetable oil and heat until it shimmers.
   • Sear: Add the beef fillet to the pan and sear on all sides until well-browned, about 2-3 minutes per side. This step helps develop a rich, caramelised crust.

4. Add Flavourings:

   • Garlic and Herbs: After searing, add the minced garlic and chopped rosemary or thyme to the pan. This will infuse the fillet with additional flavour.

5. Roast the Fillet:

   For a 500 g Fillet:

   • Roast: Place the fillet on a roasting rack in a baking tray or transfer to a pan that can go in the oven. Roast for about 15-20 minutes for medium-rare, or until the internal temperature reaches 57°C (135°F). Adjust for desired doneness.

   For a 1 kg Fillet:

   • Roast: Place on a roasting rack or in an oven-proof pan. Roast for about 25-30 minutes for medium-rare, or until the internal temperature reaches 57°C (135°F). Adjust for your preferred doneness.

   For a 1.5 kg Fillet:

   • Roast: Place on a roasting rack or in an oven-proof pan. Roast for about 35-45 minutes for medium-rare, or until the internal temperature reaches 57°C (135°F). Adjust cooking time based on your desired level of doneness.

6. Rest the Fillet:

   • Rest: Remove the fillet from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat.

7. Serve:

   • Slice: Slice the beef fillet into thick, even portions.
   • Accompaniments: Serve with your choice of sides, such as roasted vegetables, creamy mashed potatoes, or a fresh salad. Consider a sauce like red wine reduction, béarnaise, or horseradish cream to complement the beef.

8. Optional Finishing Touches:

   • Butter Basting: For extra richness, melt 2 tablespoons of butter in the pan used for searing and brush it over the fillet during the last few minutes of roasting.
   • Pan Sauce: Make a quick pan sauce by deglazing the skillet with a splash of red wine or beef stock, scraping up any browned bits, and reducing it until slightly thickened.
9. Enjoy: Your perfectly roasted whole beef fillet, a delicious and elegant choice for any special occasion!