Beef fillet tail 450g

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. From our careful breeding program to the home-grown diet our animals receive, the management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry-aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

A great value cut, the tail is the tapered end of the tenderloin fillet, so it’s lean, tasty and easy to cook. Fillet tail works well if grilled or pan-fried quickly at a high temperature, to sear the outer flesh while keeping the inside nice and juicy.

Beef fillet tail can be grilled or pan-fried easily, just like any other fillet steak; simply rub with a little oil, then place under a grill or in a pan on a medium-high heat, turning regularly until the meat juices run clear. For a warming mid-week meal, you can also slice the fillet tail into medallions and grill or fry them, then serve with a selection of oven-roasted veg.