Galician Whole Beef Fillet, Dry-Aged, Grass-Fed, 2.7Kg, Galician Beef, Filet Mignon, Tenderloin, Eye Fillet Reviews

4.8 Rating 315 Reviews

Our Galician Whole Beef Fillet is sourced from the highest quality beef in Galicia, Northwest Spain. We only use retired dairy cows between 8 and 12 years old, which are chubbier and have a higher percentage fat content, giving the fillet a distinct and unique flavour. The beef is dry-aged for a minimum of 7 days, allowing for natural grass-fed marbling. This lean, mean, and tender cut is prized for its quality and can be enjoyed as steaks or a roast.

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Neil Rowswell

Verified Reviewer

“Second time i've purchasd, as with the first wonderfully tender and tasty.”

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Posted 4 years ago

“The best steak available. Ideal done on a barbecue for a large family get together. This fillet comes with a large dose of wow factor!”

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Posted 4 years ago

Elizabeth Rushton

Verified Reviewer

“Just had the first two pieces from the thick end,cooked rare both hubby and myself thought how tasty it was and excellent value would certainly buy again.”

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Posted 4 years ago

Author didn't leave any comments.

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Posted 4 years ago

EWER PALLARES

Verified Reviewer

“Did not receive it”

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Posted 4 years ago

Good afternoon Ewer, Thank you for taking the time to write this review and i'm sorry that you didd'nt recieve the fillet steak... ! I can see that it was not delivered due to an issue at one of our trusted couriers and in faith we have refunded this back to you. Thank you for your custom. Kind regards Miles

Posted 4 years ago

PAUL BRETHERTON

Verified Reviewer

“Steak Tartar has always been a great favourite of ours and to be able to use fillet of this quality is just amazing. The depth of flavour meant that there was no need for any extra flavouring except salt and then just the usual addition of finely chopped cornichons, capers and shallots made for a truly memorable meal. 5 Stars”

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Posted 4 years ago

DR JOSEPHINE G WOODS

Verified Reviewer

“We buy this whenever it is on offer. I cut up the fillet into a kilo joint from the fat end, the chateau briand, and roast it. The rest is cut up into steaks. It feeds about 20 people with excellent fillet steak. It is economical and the quality is superb, with good marbling and a very tender texture.”

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Posted 4 years ago

“As always an excellent cut of beef, exceptional quality, trim, salt pepper and sear ..20 mins in oven for whole fillet and it is always a winner :)”

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Posted 4 years ago