FILLET OF BEEF

Description

Our 28-day dry-aged fillet of beef is sourced from the finest beef in Yorkshire. The fillet, 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.

How to cook a Large Fillet of Beef
Use for steaks: fully trimmed and ready to use this cut provides you with the freedom to prepare it to your exact preference when cutting steaks.
Beef wellington: ideal for making a beef wellington, pan sear the beef and then smother in pâté before wrapping in buttery puff pastry and finishing in the oven
Roast in the oven: for a beautifully lean and tender centrepiece for your next roast dinner.

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.