This Rolls Royce whole fillet elevates the concept of roast beef to unprecedented heights. Crafted from Japanese Wagyu crossed with Certified Black Angus beef and finished on local grain for an astonishing 500 days results in a harmonious blend of rich Japanese Wagyu marbling combined with the robust flavour of Certified Black Angus.
Expertly larder trimmed and tied, this exceptional fillet undergoes a marination process using a beef marinade from the legendary Thomas Keller, comprising garlic, olive oil, thyme, bay, rosemary, and pink peppercorns. The result? A roasting joint infused with layers of flavour. For optimal tenderness and juiciness, we recommend cooking sous vide and then reverse-searing. This method ensures that every inch of the fillet is perfectly cooked inside while developing a rich caramelized crust that's unmatched. Serve alongside gratin dauphinoise, asparagus, and our Cotswold gold Béarnaise sauce for a truly gourmet experience.
| Fresh | Boneless | 1.7-1.8kg | Serves 8-16 |
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