Buffalo Fillet Roast

Buffalo Fillet Roast

Matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour. 

A lovely lean piece of tender Fillet, fully trimmed by our butchers. An impressive roast for a special occasion or can be used to make your own Beef Wellington with a buffalo twist.

Available for collection or delivery.

The Buffalo fillet can be cooked in exactly the same way as beef.

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Based on a 1 kilo joint.

Preheat the oven to 220C/425F/Gas 7 (fan 200C).

Rub the fillet of beef with plenty of salt and pepper and a bit of olive oil.

It's up to you if you seal the beef or not; I tend not to but I realise that some people prefer it that way so if you want it sealed, heat a large frying pan until very hot and brown the beef on all sides.

Don't wrap the fillet in foil whatever you do, it doesn;t serve any purpose other than keeping your oven a bit cleaner.  

Transfer the fillet to a roasting tin, slice the garlic bulbs in half across the cloves and arrange the half bulbs around the fillet.

Drizzle the garlic with a little oil and roast in the centre of the oven for:

20 minutes (Rare)

25 minutes (Medium Rare).

30 minutes (Medium)

If the fillet is a long, thin piece reduce the cooking time by 5 minutes for the desired result.  

When the beef is cooked, remove from the oven, cover with greaseproof paper and leave to rest for 15 minutes.  

The roasted garlic can be squeezed out like a paste from each clove, it's delicious when squished on the beef! 



Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.


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