What breed of cattle does Northfield Farm use for its beef fillet steak?

Our beef fillet steak comes from traditional breed cattle raised on Northfield Farm's pastures in Leicestershire. We work with breeds that are well suited to grass-fed, pasture-raised farming - breeds known for their ability to lay down natural intramuscular fat and develop genuine depth of flavour when given time to mature properly. This is quite different from the fast-grown continental crosses used in commercial beef production. If you want to know exactly which breeds are currently on the farm, feel free to get in touch - we're always happy to talk about our cattle.

How should I cook a beef fillet steak and what internal temperature should I aim for?

Fillet steak is the most tender cut on the animal, but it is relatively lean compared to cuts like ribeye or sirloin, so it benefits from careful cooking rather than long exposure to heat. Bring the steak to room temperature for at least 30 minutes before cooking. Get a heavy-based pan - cast iron works best - very hot before adding a little oil or beef dripping. Sear for roughly 2 to 3 minutes on each side for a steak around 200g to 250g, then rest for at least 5 minutes before serving. For internal temperature, aim for around 52 to 54 degrees Celsius for rare, 57 to 60 degrees for medium-rare, and 63 to 65 degrees for medium. Because fillet is so tender, most people prefer it on the rarer side - cooking beyond medium risks losing the soft, buttery texture that makes this cut special.

How long will the beef fillet steak keep once it arrives, and can I freeze it?

Our beef fillet steak is dry-aged and vacuum-packed for delivery, which gives it a good shelf life when kept properly refrigerated. Once your order arrives, store it in the coldest part of your fridge - ideally between 1 and 4 degrees Celsius - and use it within 3 to 5 days of the use-by date shown on the pack. If you want to freeze it, do so as soon as possible after it arrives rather than leaving it in the fridge for several days first. Wrap it tightly or keep it in its vacuum-sealed packaging and freeze for up to 3 months. Defrost slowly in the fridge overnight before cooking - never defrost at room temperature.

What weight should I order for one person, and how much does the fillet steak weigh?

For a main course, a fillet steak of around 200g to 250g is a generous and satisfying portion for one person. If you are serving it as part of a multi-course meal with side dishes, a 180g to 200g steak will usually be plenty. Fillet is a dense, lean cut with very little fat or waste, so the weight you order is almost entirely eating meat - unlike, say, a bone-in cut where a portion of the weight is bone. Our fillet steaks are cut to consistent weights, so you know exactly what you are getting. Check the individual product listing for the specific weights available.

What does grass-fed and dry-aged actually mean for the eating quality of the fillet steak?

Grass-fed means our cattle spend their lives grazing on Leicestershire pasture rather than being fed on grain or concentrate feeds indoors. Pasture-raised cattle develop at a natural pace, and their diet directly influences the flavour of the beef - grass-fed meat tends to have a cleaner, more complex taste with a slightly different fat composition compared to grain-fed beef. Dry-ageing is the process of hanging the beef in controlled conditions for a period of weeks after slaughter. During this time, natural enzymes break down the muscle fibres, making the meat more tender, while moisture evaporates and concentrates the flavour. The result is a fillet steak that is noticeably more flavourful than fresh, wet-packed beef. Together, these two things - the way the animal was raised and the way the beef was aged - make a real and noticeable difference to what ends up on your plate.

Filter

Beef Filet Steak

Rated 4.85 out of 5 based on 13 customer ratings

(13 customer reviews)

Price range: £ 15.80 through £ 47.39

Exceptionally tender and buttery, our dry-aged Filet Steak is the ultimate luxury cut—perfect for pan-searing, grilling, or an elegant roast.

Choose size

Clear

🚚 Delivery - get it by Thursday 17 September

📍 Collection

Northfield Farm Shop - Wed 16 Sep

Borough Market, London - Tue 15 Sep

Uppingham Market - Fri 18 Sep

Oakham Market - Sat 19 Sep

✔ Half-price delivery on orders over £100

Beef Fillet Steak from Northfield Farm – Grass-Fed, Dry-Aged and Delivered Across the UK

If you’re looking to buy beef fillet steak UK-wide from a farm that genuinely cares about every stage of the process, you’ve found the right place. At Northfield Farm, our beef fillet steak comes from traditional breed cattle raised on the lush pastures of Leicestershire – grass-fed, pasture-raised and given the time and space to develop the kind of flavour and texture that intensively reared beef simply cannot match.

The Cut

Cut from the tenderloin – the least-worked muscle along the back of the animal – the fillet is rightly regarded as one of the most prized steaks in the butcher’s cabinet. Because this muscle does very little work during the animal’s life, it develops an exceptionally fine-grained texture and a clean, delicate flavour. It is naturally lean, with a soft, almost buttery quality that sets it apart from every other cut on the carcass.

Why Dry-Ageing Makes the Difference

Our beef fillet steak is dry-aged in our on-site ageing rooms here in Leicestershire. Dry-ageing allows the natural enzymes in the meat to break down muscle fibres gradually, deepening the flavour and improving the tenderness in a way that wet-ageing in vacuum packs cannot replicate. The result is a dry-aged fillet steak UK customers keep coming back for – one with genuine character on the plate rather than just softness for its own sake. If you enjoy exploring what extended ageing can do to beef, our 60 day to 80+ Dry Aged Forerib Beef shows just how far that process can go.

Traditional Breed Cattle, Leicestershire Pastures

The breed and the farming method matter enormously to the eating quality of any steak. Our traditional breed cattle are free-range and pasture-raised on Leicestershire grassland, following a natural, unhurried growth cycle. Grass-fed cattle produce beef with a richer nutritional profile and a more complex, rounded flavour than grain-finished alternatives. This is British beef farming done properly – traceable, responsible and rooted in the land.

A Steak Worth the Occasion

Whether you’re marking a special evening or simply believe a mid-week supper deserves the best cut on the farm, our beef fillet steak delivers. Best cooked medium-rare in a hot pan with a little Northfield Beef Dripping for an exceptional crust – see the full cooking guide in the tab below. Pair with a generous spoonful of Sticky Fig Relish for a combination that really does the cut justice.

Looking for Other Great Cuts?

Bavette – a bold, flavourful cut for those who like character in their steak
Beef Bones – ideal for rich stocks and broths
Beef Burgers Hand Pressed – hand-pressed from our own grass-fed beef

Order your grass-fed fillet steak UK delivery direct from Northfield Farm and taste the difference that provenance, breed and proper ageing make.

Frequently Asked Questions

How should I cook a beef fillet steak from Northfield Farm?+

Fillet steak is best cooked simply and quickly over a high heat. Take it out of the fridge at least 30 minutes before cooking so it comes up to room temperature. Pat it dry, season generously with salt and pepper, then sear it in a very hot, lightly oiled cast iron pan or griddle for 2 to 3 minutes each side for medium-rare – the most popular choice for this cut. Rest it for at least 5 minutes before serving. Because our beef is dry-aged, the meat is already beautifully tender, so it needs very little fuss. Avoid overcooking it – well done will sacrifice the texture and flavour that makes fillet worth buying in the first place.

Where does Northfield Farm’s beef fillet steak come from?+

Our beef fillet steak comes from traditional breed cattle raised right here in Leicestershire. The cattle are grass-fed and pasture-raised, spending their lives on our lush East Midlands pastures rather than being kept indoors on a grain-heavy diet. We work with native and traditional breeds that are well suited to our land and climate – breeds that grow slowly and naturally develop far better flavour than fast-reared commercial cattle. Once the cattle are processed, the beef is dry-aged in our own facilities to further develop the taste and texture. This is a genuinely farm-to-door product, with full traceability and no complicated supply chain.

How long does the beef fillet steak keep, and how should I store it?+

Our beef fillet steaks are vacuum-packed to extend shelf life and preserve quality during delivery. Once received, they will keep in the fridge for up to 5 days – always check the use-by date on your pack. If you are not planning to cook them straight away, you can freeze them on the day of arrival. Defrost slowly in the fridge overnight for the best results – never defrost at room temperature. Because the beef is dry-aged before packing, you may notice a deeper colour and more concentrated smell when you open the pack. This is completely normal and a sign of properly aged beef, not a cause for concern.

How much beef fillet steak do I need per person?+

As a general guide, allow 180g to 220g of fillet steak per person for a main course. Fillet is a lean, dense cut with very little fat or waste, so what you see on the scale is very close to what ends up on the plate. For a dinner party where the steak is being served alongside a sauce and side dishes, 180g is usually plenty. If you or your guests are bigger eaters or you are serving it with lighter accompaniments, go for the 220g end of the scale. Our steaks are cut to consistent weights, so it is easy to order the right amount without guesswork.

What is the best way to serve beef fillet steak, and does it need a sauce?+

Fillet steak is the most tender cut on the animal, but it is leaner than cuts like ribeye or sirloin, which means the flavour – while excellent – is more subtle. A good sauce or accompaniment can complement it beautifully. Classic choices include a rich red wine jus, a peppercorn sauce, or a simple herb butter melted over the top just before serving. Beef wellington is also a brilliant use of fillet if you want to make a real occasion of it. On the side, roasted potatoes, wilted greens or a creamy gratin all work well. Because our grass-fed, dry-aged beef has genuine depth of flavour, you do not need anything complicated – keep it straightforward and let the meat do the talking.

13 reviews for Beef Filet Steak

Rated 5 out of 5

beverley mcvey (verified owner) – 5 December 2021
Rated 5 out of 5

David Foister (verified owner) – 22 December 2021
Rated 5 out of 5

Tammy Chick (verified owner) – 3 January 2022

Everyone really enjoyed the steaks. Great flavour melted in the mouth. Easy to cook.
Rated 5 out of 5

Rosemary (verified owner) – 3 January 2022

Soo tender
Rated 5 out of 5

Neil (verified owner) – 3 January 2022

Excellent
Rated 5 out of 5

David Foister (verified owner) – 28 February 2022
Rated 3 out of 5

Anonymous (verified owner) – 4 March 2022

Not used as yet. Rather expensive.
Rated 5 out of 5

Daisy Butters (verified owner) – 17 November 2022

Excellent
Rated 5 out of 5

Anonymous (verified owner) – 5 April 2024
Rated 5 out of 5

Lynda Dowding (verified owner) – 3 May 2024

Served ‘blue’. Absolutely delicious – just had a few saute potatoes with it but no really needed. Portion size, perfect.
Rated 5 out of 5

Antony (verified owner) – 10 October 2024

We lived in Waterloo for a number of years and would regularly attend your stall in Borough Market. We’d tried others, including Ginger Pig, and your burgers and steaks are just better. We’ve now moved to Surrey and tried to support local. But again, yours are just better so here we are ordering them remotely. Shame we can’t order your seasoned chicken burgers as well!
Rated 5 out of 5

Ashley G. (verified owner) – 31 January 2025

Nice, high quality filets! Would happily buy again.
Rated 5 out of 5

Antony (verified owner) – 2 February 2025

As excellent, excellent quality meat in terms of texture and taste

Only logged in customers who have purchased this product may leave a review.

How to Cook Beef Fillet Steak

Beef fillet is the most tender cut on the animal, with a fine, lean grain that rewards careful cooking. Because it carries less fat than a sirloin or ribeye, it benefits from a hot, fast cook and a generous rest – this is not a cut to rush.

Before You Start

Take the steak out of the fridge at least 30 minutes before cooking. Pat it dry with kitchen paper – surface moisture is the enemy of a good sear. Season generously with flaked sea salt and a little black pepper just before it hits the pan.

Pan-Frying

Heat a heavy-based frying pan – cast iron is ideal – over a high heat until it is smoking hot.
Add a small amount of beef dripping or a neutral oil with a high smoke point.
Place the steak in the pan and leave it alone for 1.5 to 2 minutes per side for a steak around 200g and 4cm thick.
Once seared on both flat sides, hold the steak upright with tongs to colour the edges.
Add a knob of butter, a sprig of thyme and a crushed garlic clove to the pan and baste the steak for the final 30 seconds.

Grilling

Preheat your grill or griddle pan to its highest setting.
Brush the steak lightly with oil and season well.
Grill for 2 minutes per side for rare, 3 minutes per side for medium-rare.
Finish with a minute of resting on the grill rack, away from direct heat, before transferring to a warm plate.

Sous Vide

Season the steak and vacuum-seal it, adding a sprig of thyme and a small knob of butter if you like.
Cook at 54C for rare, 57C for medium-rare or 62C for medium. A 4cm steak needs around 1 hour at temperature.
Remove from the bag, pat dry thoroughly, then sear in a screaming-hot pan for 45 to 60 seconds per side to build a proper crust.

Internal Temperatures

Use a meat thermometer for consistent results:

Rare: 50-52C at the centre
Medium-rare: 55-57C at the centre
Medium: 60-63C at the centre

Resting

Rest the steak on a warm plate, loosely covered, for at least 5 minutes before cutting. This allows the juices to redistribute and makes an enormous difference to the eating. Fillet is best served whole or sliced thickly – thin slices let the heat escape too quickly and do the cut no favours.

Serving Suggestions

Fillet is a naturally lean cut, so it pairs well with something rich alongside – a classic Bearnaise, a red wine reduction or simply good butter melted over the top. Serve with simply cooked greens and roasted potatoes to let the beef do the talking.

Beef Filet Steak

Beef Fillet Steak from Northfield Farm – Grass-Fed, Dry-Aged and Delivered Across the UK

The Cut

Why Dry-Ageing Makes the Difference

Traditional Breed Cattle, Leicestershire Pastures