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Edenmoor (formerly Pipers Farm)
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Grass Fed Beef Whole Fillet
Grass Fed Beef Whole Fillet
Grass Fed Beef Whole Fillet

Grass Fed Beef Whole Fillet

The unrivalled star of the show

From £89.95
Pick your size
  • Serves 5-6
    1kg
    £89.95
  • Serves 7-8
    1.5kg
    £133.75

Why we love this

  • Dry Aged
  • British Farms
  • Native Breed

The most tender & flavoursome beef fillet we've ever had! Made the best beef wellington everyone absolutely loved it!.

Penny

Edenmoor Quality

  • Butcher-Prepared

    Each cut meticulously prepared by our butchers

  • Grass Fed & Finished

    Traditionally farmed grass-fed beef, full of rich flavour

  • Sustainably Farmed

    Carefully farmed for quality and provenance

  • Our 100% Grass Fed Beef Fillet is unsurpassed in tenderness, with a buttery smooth bite and refined flavour.

    Our whole beef fillet is a proper celebration cut that needs quick, unfussy cooking to let it sing as the unrivaled star of the show.

    Hung for at least four weeks, our 100% Grass Fed Beef Fillet is a real show stopper and perfect for special occasion feasting.

    We recommend 5 portions per kg.

  • 100% Grass Fed Beef

  • To defrost the Beef Fillet take it out of the freezer and remove it from its packaging. Place it on a plate and leave it out at room temperature for one day. Alternatively, place the plate of beef in the fridge and allow it to gently thaw for 2 days.

    Before cooking allow the joint to reach room temperature and pat dry.  

    Preheat the oven to 220oC/425oF/Gas Mark 7. Generously season the Fillet with sea salt and freshly ground black pepper. 

    Warm an oven proof pan on your hob. Add a little Beef Dripping to hot pan and once the fat is sizzling then place the fillet into the middle of the pan. Caramelise the Beef of on all sides, getting a nice brown crust forming, then transfer to the preheated oven and roast for 12-15 minutes. 

    If you are using a meat thermometer, you are looking for an internal temperature of 47-51oC. 

    Remove from the oven to rest for 15 minutes before carving.

  • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

  • Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
    Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
    Standard Delivery Highlands & Islands (2 day service) is £14.95

    Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands

    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit

    Delivered in compostable and fully recyclable packaging

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • The fillet is cut from the hindquarter and has done the least work of any muscle on the animal, which makes it supremely tender with a fine-grained, buttery texture. A whole fillet is made up of three cuts: the chateaubriand, the mignon and the tail. It's widely considered one of the most prized cuts of beef.

  • It needs quick, unfussy cooking. Season, brown the fillet on all sides in a hot oven-proof pan, then roast at 220C for around 12 to 20 minutes for rare, aiming for an internal temperature of around 47 to 51C. Rest it for 15 minutes before carving.

  • Yes, it's unsurpassed in tenderness, with a buttery smooth bite. It has a more delicate, refined flavour than harder-working cuts, and it's that melt-in-the-mouth texture that gives it such a coveted reputation. Ours is hung for at least four weeks.

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