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100% ORGANIC, GRASS FED, HORMONE FREE & NON-GMO

Organic Fillet Steaks

£22.99
2 x 198g Steaks
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Beautifully trimmed fillet steaks from our organic grass-fed beef, succulent and tasty, pan-fried with or without a sauce. 

  • 100% Organic, Grass-Fed, Heritage Breed, no chemicals, hormones or preservatives

  • 2x 198g Fillet Steaks 

  •  Delicious, quick and easy to cook 

  •  Store in the fridge and use within date on product or freeze on delivery.

This renowned cut is naturally low in fat which makes it incredibly tender. The flavour of our meat is enriched by the grass diet that our cows consume throughout the year. They feast on over 60 species of plants that provide rich fodder, full of nutrients that in turn makes the meat an excellent source of omega 3, electrolytes and CLA.

Follow our Peppered Fillet Guide by Michelin Star Chef Tom Parker of The White Swan at Fence. Cook restaurant quality for a loved one in your very own kitchen.

Peppered Fillet 

Serves 2

This steak is the leanest cut available and contains little to no fat which means the meat is extremely tender. Tom decided that he would pepper this steak to a point that the red colour of the meat is barely peeking through.

Prep Time: 4 Minutes

Cook Time: 10 Minutes

Rest Time: 6 Minutes 

Total Time = 20 Minutes

Ingredients

  • 2x 200g Gazegill Organics Grass-fed Fillet

  • 1tsp Vegetable oil

  • Ground Pepper/Pepper Grinder

  • Pinch of Salt

Tom’s How to:

  1. Preheat oven to 180 degrees.

  2. Heat a wide, flat-based pan and add a drop of vegetable oil.

  3. Take your pepper grinder and keep churning out the pepper, so that the steak is completely covered, including the sides. Keep adding pepper beyond the point that you think you’ve done enough. Don’t just use crushed peppercorns as these will burn.

  4. Sprinkle a pinch of salt over the meat to season.

  5. Add your steak to the hot pan.

  6. Cook for 3 minutes on each side.

  7. Transfer your pan (as long as the pan is oven-proof) into the oven and bake for 2 minutes so that the pepper crust becomes crisp.

  8. Remove the steak from the oven, and leave it to rest for 5 minutes. Do not cover the meat as it will lose colour and flavour. 

  9. Tom suggests serving your peppered steak with more pepper by adding peppercorn sauce.

  10. Enjoy!