Always, always take the steak out the fridge for at least 20 minutes before you start cooking to allow it to come to room temperature! If you don’t do this, you’ll end up with uneven heat going through the beef when you cook it!
Once the steak is at room temperature, pat it dry with a paper towel and massage both its sides with Himalayan Salt and Ground Pepper!
21 day aged fillet steak
1 garlic clove, finely chopped
2 tbsp Vegetable Oil
A pinch of salt
Freshly ground black pepper
Fillet Steak. The most expensive and impressive cut at a restaurant — and certainly the most tasty! You've propably assumed that chefs have access to a specials potion book of recipes that deliver their amaizing results that you could never get your hands on. Well, good news: you couldn't be more wrong — there is no magical potion book of recipes as it turns out! Below we outline a surefire guideline on how you can nail cooking fillet steak, 100% of the time, even as a complete beginner!
What to serve with:
Our strong recommendation is to serve your Rump steak with some Grilled Sweet Potatoes! Once they pick up that irresistible smoky char from the grill, the rounds are tossed with a sweet and spicy dressing that really kicks up dinner.
Click one of the cows above to buy a share. Then alongside our set cuts, customise your combo of minced products.
Once 100% sold, your cow is slaughtered and matured for 3 weeks for premium texture and flavour.
Your meat is then pre-portioned into 28 or 56 meals, vacuum sealed, and finally boxed using biodegradable cartons.
We'll 'moo-ve' your meat-box to your doorstep, safely chilled, as well as free of any further charge!
You'll know the farm, farmer, breed and ear tag number of the cow you buy a share of. No more mystery meat! :)
No hormones or preventative antibiotics for the cow and no nasty additives or preservatives to your meat!
Your cow will always be reared slowly and naturally. Slaughter takes always place humanely by captive bolt stunning.
We only slaughter cows once completely sold and offer a nose-to-tail mix of meat in every box so all is used!