Make sure you take fillet steak out of the fridge at least 30 minutes before cooking. The meat will cook more evenly if it’s at room temperature. We like to cook them in a heavy, non-stick pan, though an ordinary pan at high temperature is unlikely to stick. It is best to add seasoning after cooking, while the steak is resting. Aim for a dark golden crust, which is where the majority of the steak’s flavour comes from.
We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.
Even the best meat still requires expert preparation, so we work with master butchers who ensure our fillet steak is carefully aged in ideal conditions. This is central to maintaining the quality you expect.
We vacuum pack our fillet steak to keep the meat fresh for longer. This also means it is suitable for home freezing, just make sure you defrost it properly.
The shelf life of these fillet steaks is 12 days from the date of delivery.