Our West Country grass-fed centre-cut fillet is a celebration of local, sustainable quality and craftsmanship. Sourced from grass-fed cattle raised in the lush pastures of the West Country, this premium cut embodies exceptional flavour, tenderness, and ethical sourcing.

Hand-selected and expertly trimmed, the centre-cut fillet is the most prized portion of the tenderloin. Renowned for its buttery texture and delicate, refined flavour, this cut is perfect for showstopping dishes such as Beef Wellington or as the centrepiece of a fine roast dinner. Its lean and uniform shape ensures even cooking and an elegant presentation.

The West Country grass-fed difference lies in its natural diet and care, which enhances the meat’s depth of flavour and nutritional profile. This fillet is a cut that highlights the best of what local farming has to offer—rich, tender, and full of character.

Best prepared with care to medium-rare or medium, this fillet retains its exceptional succulence and flavour. Pair it with complementary sauces like a classic red wine jus or creamy Béarnaise, and serve alongside seasonal vegetables or buttery mash for a truly indulgent meal.

Whether for a festive celebration, an intimate dinner, or a culinary masterpiece, our West Country grass-fed centre-cut fillet is the ultimate choice for those who value quality, sustainability, and extraordinary taste.

Here’s a classic Beef Wellington recipe that’s perfect for impressing guests or making a special meal at home. This dish features tender beef fillet, wrapped in a layer of mushrooms and puff pastry.

Ingredients (Serves 4)

• Beef fillet: 700 g (trimmed and evenly shaped)
• Puff pastry: 500 g (ready-made)
• Mushrooms: 300 g (button or chestnut mushrooms, finely chopped)
• Parma ham: 6-8 slices
• Dijon mustard: 2 tbsp
• Egg yolk: 1 (for egg wash)
• Olive oil: 2 tbsp
• Butter: 1 tbsp
• Shallots: 2 (finely chopped)
• Garlic: 1 clove (minced)
• Fresh thyme: 1 tsp (leaves only)
• Salt and pepper: To taste

Instructions

1. Prepare the Beef

• Season the beef fillet generously with salt and pepper.
• Heat the olive oil in a heavy frying pan over high heat. Sear the beef for 1–2 minutes on all sides until browned.
• Remove the beef, brush it with Dijon mustard while still warm, and set aside to cool.

2. Make the Mushroom Duxelles

• Heat butter in the same pan over medium heat. Sauté the shallots and garlic until softened.
• Add the finely chopped mushrooms and thyme. Cook until all the moisture has evaporated, leaving a paste-like mixture. Season with salt and pepper and set aside to cool.

3. Assemble the Wellington

• Lay a large piece of cling film on a flat surface. Arrange the Parma ham slices slightly overlapping to form a rectangle.
• Spread the cooled mushroom duxelles evenly over the Parma ham.
• Place the beef fillet on top and roll the Parma ham and mushroom mixture tightly around it using the cling film. Twist the ends to secure and chill in the fridge for 20 minutes.

4. Wrap in Puff Pastry

• Roll out the puff pastry on a lightly floured surface into a rectangle large enough to enclose the beef.
• Remove the cling film from the beef and place it in the centre of the pastry.
• Wrap the pastry around the beef, sealing the edges tightly. Trim any excess pastry and ensure the seam is underneath.
• Chill the wrapped beef in the fridge for another 20 minutes.

5. Bake the Wellington

• Preheat your oven to 200°C.
• Place the Wellington on a baking tray lined with parchment paper.
• Brush the pastry with the egg yolk for a golden finish. Score a decorative pattern on top with a knife if desired.
• Bake for 25–30 minutes for medium-rare beef (adjust cooking time depending on your preferred doneness).
• Allow the Wellington to rest for 10 minutes before slicing.

Serving Suggestion

Serve your Beef Wellington with roasted vegetables, creamy mashed potatoes, and a rich red wine jus or gravy.

Enjoy this elegant dish! Let me know if you’d like tips for a variation or accompaniments.

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days