Jack's Creek Black Angus Fillet: Flavour and Texture!
Jack's Creek Black Angus Fillet is renowned for its exceptional quality and consistency, offeri...
Jack's Creek Black Angus Fillet: Flavour and Texture!
Jack's Creek Black Angus Fillet is renowned for its exceptional quality and consistency, offering a perfect balance of tenderness and flavour. This Australian beef fillet is incredibly soft due to its fine marbling, with a subtle, yet rich beefy taste that makes it stand out. The marbling, while not as intense as in wagyu, provides enough fat to ensure that the fillet remains juicy and moist, without overwhelming the palate. The texture is buttery and tender, with each bite practically melting in your mouth. This makes it ideal for those who appreciate a leaner cut of steak but still want a satisfying depth of flavour. The natural sweetness of the beef, combined with the tenderness, creates a harmonious, luxurious eating experience.
Jack's Creek Black Angus Fillet Cooking Suggestions
Pan-searing: Achieve a perfect crust by searing on high heat, then finish in the oven for even cooking.
Grilling: Use direct heat for searing, followed by indirect heat to finish, for a smoky charred flavour.
Reverse Sear: Slow cook in the oven first, then finish by searing in a hot pan to lock in juices.
Sous Vide: Cook at a controlled temperature for precision, then sear in a pan to caramelise the surface.
Broiling: Quick, high-heat method to develop a crispy exterior while keeping the inside tender.
Jack's Creek Black Angus Fillet Serving Suggestions
Béarnaise Sauce: A rich, creamy sauce that complements the fillet’s subtle flavours.
Truffle Fries: Earthy truffle oil pairs beautifully with the tender steak.
Roasted Root Vegetables: Add a sweet, caramelised contrast to the savoury meat.
Buttered Green Beans: A simple, fresh side that enhances the steak’s richness.
Red Wine Jus: A reduction that amplifies the deep, beefy flavours of the fillet.
Pinot Noir or Merlot: These medium-bodied wines balance the fillet’s tender texture with their fruitiness and light tannins.
Shelf life: 2 days from thawing if kept refrigerated.
Cooking suggestions: Pan-searing, grilling, reverse searing, sous vide or broiling.
Serving suggestions: Pair with béarnaise sauce, truffle fries, roasted root veggies, butter green beans in red wine jus and serve with red wine such as Pinot Noir or Merlot.
https://www.finefoodspecialist.co.uk/jacks-creek-black-angus-fillet-frozen-2-2kg?___store=default5486Jack's Creek Black Angus Fillet, Frozen, +/-2.2kghttps://www.finefoodspecialist.co.uk/media/catalog/product/j/a/jacks-creek-black-angus-fillet-frozen-2.2-kg.jpg145145GBPOutOfStock/Meat & Poultry/Meat & Poultry/Specialist Beef34741234<p><strong>Jack's Creek Black Angus Fillet: Flavour and Texture!</strong></p>
<p>Jack's Creek Black Angus Fillet is renowned for its exceptional quality and consistency, offering a perfect balance of tenderness and flavour. This Australian <a title="beef" href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-beef">beef</a> fillet is incredibly soft due to its fine marbling, with a subtle, yet rich beefy taste that makes it stand out. The marbling, while not as intense as in wagyu, provides enough fat to ensure that the fillet remains juicy and moist, without overwhelming the palate. The texture is buttery and tender, with each bite practically melting in your mouth. This makes it ideal for those who appreciate a leaner cut of steak but still want a satisfying depth of flavour. The natural sweetness of the beef, combined with the tenderness, creates a harmonious, luxurious eating experience.</p>
<p><strong>Jack's Creek Black Angus Fillet Cooking Suggestions</strong></p>
<ul>
<li><strong>Pan-searing: </strong>Achieve a perfect crust by searing on high heat, then finish in the oven for even cooking.</li>
<li><strong>Grilling:</strong> Use direct heat for searing, followed by indirect heat to finish, for a smoky charred flavour.</li>
<li><strong>Reverse Sear: </strong>Slow cook in the oven first, then finish by searing in a hot pan to lock in juices.</li>
<li><strong>Sous Vide:</strong> Cook at a controlled temperature for precision, then sear in a pan to caramelise the surface.</li>
<li><strong>Broiling:</strong> Quick, high-heat method to develop a crispy exterior while keeping the inside tender.</li>
</ul>
<p><strong>Jack's Creek Black Angus Fillet Serving Suggestions</strong></p>
<ul>
<li><strong>Béarnaise Sauce: </strong>A rich, creamy sauce that complements the fillet’s subtle flavours.</li>
<li><strong>Truffle Fries: </strong>Earthy <a title="truffle oil" href="https://www.finefoodspecialist.co.uk/truffles/truffle-products/truffle-oil">truffle oil</a> pairs beautifully with the tender steak.</li>
<li><strong>Roasted Root Vegetables: </strong>Add a sweet, caramelised contrast to the savoury meat.</li>
<li><strong>Buttered Green Beans: </strong>A simple, fresh side that enhances the steak’s richness.</li>
<li><strong>Red Wine Jus:</strong> A reduction that amplifies the deep, beefy flavours of the fillet.</li>
<li><strong>Pinot Noir or Merlot: </strong>These medium-bodied wines balance the fillet’s tender texture with their fruitiness and light tannins.</li>
</ul> <p><strong>Origin:</strong> Australia</p>
<p><strong>Weight: </strong>+/-2.2kg</p>
<p><strong>Storage: </strong>Keep frozen.</p>
<p><strong>Shelf life: </strong>2 days from thawing if kept refrigerated.</p>
<p><strong>Cooking suggestions: </strong>Pan-searing, grilling, reverse searing, sous vide or broiling.</p>
<p><strong>Serving suggestions: </strong>Pair with béarnaise sauce, truffle fries, roasted root veggies, butter green beans in red wine jus and serve with red wine such as Pinot Noir or Merlot.</p>00add-to-cart
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