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Grass Fed Beef, Fillet, 1 in a 225g pack
£13.89
In stock
About Product
What's it like?
Grass fed beef is considered to be a healthier option than grain-fed beef. Pound for pound, it has less total fat, and therefore less calories. It's a family favourite and should be in everyone's fridge!
- Our Beef is sourced directly from the UK.
- Our Beef Fillet is butchered by us, here at Kezie.
- British Grass Fed Beef
- Pack includes 1x 225g (8oz) Fillet
Nutritional Information
| VALUES OF COOKED PRODUCT | PRODUCT (PER 100G) |
|---|---|
| Energy (kJ) | 941 |
| Energy (kcal) | 225 |
| Fat (g) | 12.2 |
| of which Saturates (g) | 5.5 |
| Carbohydrates (g) | 0 |
| of which Sugars (g) | 0 |
| Fibre (g) | 0 |
| Protein (g) | 28.9 |
| Salt (g) | 0.08 |
Cooking Instructions
For best results, fully defrost and cook from chilled. The following instructions are guidelines only. Please ensure product is thoroughly cooked through before serving.
Grill:
- Pre-heat the grill on a medium heat.
- Remove the product from the packaging.
- Bring the meat to room temperature.
- Place on the grill and cook for 2-5 minutes each side or to your liking.
- Rest meat for up to 5 minutes after cooking for best results.
Shallow Fry:
- Pre-heat oil in a pan on a medium heat.
- Remove the product from the packaging.
- Bring the meat to room temperature.
- Place in the pan and cook for 2-5 minutes each side or to your liking.
- Rest meat for up to 5 minutes after cooking for best results.
Suitable for BBQ
Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 days.
Recipes & Videos
Beef Fillet with Cherry-Port Wine Reduction: Cook beef: Season and sear steaks 2–3 min per side. Transfer to rest. Make sauce: In the same pan, add shallot and cook 1 min. Pour in port and simmer until reduced by half. Add stock, cherries, and vinegar; reduce until glossy and slightly thick. Stir in butter. Serve: Spoon sauce over beef fillet, with creamy mash or roasted parsnips.
Cocoa-Crusted Beef Fillet with Sweet Potato Purée & Spiced Port Jus: Rub beef: Mix cocoa, cumin, sugar, salt, and pepper. Rub over steaks. Cook beef: Sear 2–3 min per side; rest 5 min. Sweet potato purée: Boil sweet potato until soft; mash with butter, cream, and cinnamon. Jus: Reduce port and stock with vinegar until syrupy; stir in butter. Plate: Spoon purée into a neat oval, top with sliced beef, drizzle with jus.
Ingredients
Beef Meat (100%)
Allergy Advice: For all allergens, see ingredients in BOLD
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