Predator's beef fillet steak - 340g

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. 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.

Because it’s cut from the fillet _ muscle tissue that hasn’t had to do much work – this large fillet is lean and tender. Despite its size, it’s still easy to over_cook, so if you’re grilling or frying, keep a careful eye on the cooking time; as a rough guide, the steak is cooked when the meat juices run clear.

To pan fry your fillet steak, rub it with a little olive oil and seasalt. Rub your cold pan with olive oil, too – this thin layer of oil will prevent burning – and place the pan over a high heat. When the pan is gently smoking, add the fillet steak; turn after the first 30 seconds and continue to turn at 30_second intervals until cooked to your taste. Remove your steak from the pan and leave to rest for a couple of minutes, then serve and enjoy.