PRIME NIDDERDALE FILLET STEAK

Description Our 28-day dry-aged fillet steak is sourced from the finest beef in Yorkshire. The fillet steak, also known as the tenderloin, is renowned for its tender, melt-in-your-mouth texture. It is a lean cut from the lower middle of the cow’s back where the muscle does minimal work, resulting in an extremely soft texture. The steak is dry-aged for a minimum of 28 days, a process that intensifies the flavour and ensures peak tenderness. Ways to cook Fillet Steak Pan-Sear: for a delicious crispy and brown crust and to lock in the juice of the meat for a tender bite. Griddle: for a more charred and smoky finish. Top tip: As this is a very lean cut it can dry out if it is served really well done. The main reason is the fillet of beef contains less fat to hold the juices in the meat. Kendalls Quality All beef sold at Kendalls is sourced from local auctions and handpicked by our buyer Mr Nick Dalby, in Skipton, Otley, Pateley Bridge and Northallerton to ensure we buy the highest quality meat there is.