Our fillet needs no explanation. It only needs a hot pan, a quick cook, a generous seasoning and a good rest on a warm plate for a steak experience like no other.

£62/kg

We do not currently courier any of our beef, it is for collecting from the farm in Sussex on Saturdays only.

As all our beef is naturally grown and weights are not absolutely precise. Our beef is butchered fresh every week and we also sell stock from our freezers. If you require fresh, please email rachel@trenchmore.co.uk to check what we have available - otherwise it will sometimes be frozen depending on what’s in stock.

Recipe idea:

STEAK TARTARE by Tom Aikens

550g of beef fillet, diced

25g of banana shallot, finely chopped

40g of cornichons, chopped

40g of baby capers, rinsed

1/2 red chilli, finely chopped

80ml of tomato ketchup

20g of Dijon mustard

90g of mayonnaise

5 drops of Tabasco

14ml of brandy

1 pinch of chives, chopped

1 pinch of parsley, chopped

1 tsp black pepper, plus extra for seasoning

1 pinch of salt, plus extra for seasoning

TO PLATE

4 egg yolks

4 slices of sourdough bread

100g of rocket

In a large bowl, mix together all of the ingredients for the steak tartare until the mix starts to bind together. Shape the mix into 4 patties using a round cutter (there will be sauce leftover in the bowl, do not discard as it is needed for step 4). Toast the slices of sourdough. Plate up the steak tartare patties and drizzle with a little of the sauce left in the bowl. Top with a raw egg yolk and accompany with a slice of sourdough bread and rocket. Season and serve immediately.