In a 300 - 350kg beef carcass, there is a scant 2 - 2.5kg of fillet, which is the least exercised muscle of the animal. Exceptionally tender we like to roast it whole in a very hot oven and serve it very bloody and rare - almost fridge cold in the middle.
This centre cut steak comes from Luke's Organic herd of slow maturing native breed North and South Devon cows. The cows graze traditional pastures for as long as possible from early spring to late autumn. 100% grass-fed and hung on the bone for 30 da
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
Preheat oven to 230C. Brown meat in hot oil in a frying pan, then place in the oven. Roast for 10-12 minutes per 450g for rare; 12-15 minutes per 450g for medium. Rest for 10 minutes before serving.
It all began in 2004 when our farmers Somerset locals Jim Twine & Luke Hasell took over their family farms in