Grass-Fed Beef Fillet: The Special Occasion Steak Made Simple

  📦 Appears in: Pack A — Fillet (2 pack, ~280g) 

The most tender cut on the animal — and what to do with the honour

Fillet — or tenderloin — is the muscle that does the least work of any on the animal. As a result, it is the most tender cut, with a fine, almost silky texture. It arrives in your Pack A as two portions — perfect for a date night at home or a celebration dinner. Because fillet is so lean, it has less margin for error: medium-rare (57°C) is the target.

The Recipe: Fillet Mignon with Red Wine Pan Sauce

Ingredients:

•     2 Your Farmer grass-fed beef fillet portions (~140g each)

•     1 tbsp high smoke-point oil

•     Knob of butter + extra for the sauce

•     1 shallot, finely diced

•     1/2 cup red wine

•     150ml beef stock

•     Salt and white pepper

Method:

1.   Bring fillets to room temperature. Season generously with salt and pepper.

2.   Heat pan until very hot. Add oil. Sear the fillets for 2–2.5 minutes per side for medium-rare. Remove to a warm plate to rest.

3.   Reduce heat. Add butter and the diced shallot to the pan. Cook for 1 minute.

4.   Add the red wine and scrape up all the browned bits from the pan. Reduce by half.

5.   Add the beef stock and reduce again until slightly syrupy.

6.   Remove from heat. Whisk in a small knob of cold butter for gloss. Season.

7.   Pour the sauce over the rested fillets and serve immediately with wilted spinach or roasted mushrooms.

Two fillets in your Pack A — make the occasion worthy of them. Join the Your Farmer community. ✨