Prime 21 day dry aged Fillet of Beef Joint

Whether you wish to cut your own Steaks, or want the ultimate show-stopping treat, our Fillet of Beef Joint will be pure joy to cook and eat! Fillet’s tender and delicate flavour and texture, make it the most prized cut. We recommend serving medium rare with plenty of seasoning for the fuller flavour!

Price shown per kilo joint




Lincoln Red Beef is one of the best flavoured breed’s of beef and is a rare native breed. Our buyer selects the very best Lincoln Red’s, mainly from near Louth in Lincolnshire. We also have a top up of cuts from native breed beef which again is carefully hand selected for us by another buyer who we work closely with. We look for size and for a good covering of fat for flavour. Our prime cuts are matured on the bone for at least three weeks; the result is a meat that will melt in your mouth with a kind of flavour you just don’t get from wet aged beef. Each cut is prepared by our specialist butchers, ensuring care and quality in every cut.

Ultimately, everything is easier to cook when bigger. So if you want the perfect Fillet steak then cooking a joint and portioning when cooked is ideal. Of course the Fillet joint also makes for an outstanding dinner table centre piece. It’s unique texture and leanness make it the most sort after cut. This muscle does very little and thus is very tender and lean. It also, unlike many other more expensive cuts, doesn’t want cooking for hours and makes for a very quick and easy treat!

How to cook Fillet Joint

Cook from room temperature. Rub oil and any marinade or seasoning you wish, into the meat. Sear in a deep pan on a very high heat for two minutes each side but not the ends. After searing the Fillet, roast in the centre of a pre-heated oven at 230°C/Gas Mark 8 for 20 minutes for rare or 25 minutes medium rare. If you prefer your meat more done, continue to cook to your liking. A temperature probe would be ideal to ensure you do not over cook the Fillet. Allow to rest for two minutes before serving.

Allergens. None. 


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