Falling in love with fillet

Falling in love with fillet

One of the perks of the job as one of the founders is tasting the products we sell to make sure we are maintaining the level of quality we expect. As we source from different farms with different animals eating different pasture the meat we get in varies and we want to make sure it is all of exceptional quality.

My favourite steak has always been a ribeye, the fat content giving flavour and deep rich taste and probably my least favourite has been fillet, I always considered the lack of fat meant lack of flavour but we had some new ones in and I took it as my duty to take some home and try as I usually get my business partner to try this cut. This particular steak was from Weston Park Farms and was 30 day aged Shorthorn.

I am now converted. Fillet steak from a pasture-raised animal is a different thing, the meat is delicate and herbal with subtle umami and clean fresh aftertaste with no metallic finish. The texture was sublime, just enough caramelisation from cooking to give the hold together the medium rare melt in the mouth centre.

I still love a rib-eye but it is such a different experience, I'll be checking the fillets for quality more often.

My recipe for fillet steak is here.

Ethical Butcher 100% grass-fed fillet steak 
2t Light olive oil, not extra virgin
2-3 garlic cloves
Sprig of rosemary 
4T organic unsalted butter
Fresh cracked black pepper
Maldon smoked sea salt 
Start with your steak at room temperate and lightly coat with olive oil and season well with smoked salt and cracked pepper
Heat a cast-iron or stainless steel pan to very hot, dry, no oil in the pan.
Carefully place the steak in the middle of the pan and leave it untouched for 2-3 minutes before turning over for 2-3 minutes depending on heat and thickness.
Take the pan off the heat but do not remove the steak.
Add the smashed garlic cloves, rosemary and butter to the pan, as it sizzles spoon it over the steak, turn the steak over and repeat.
Leave to rest in the pan a further 3 minutes or so to relax before serving.


Glen Burrows