Increasingly appearing on restaurant menus, fillet tails are superb as a lean and versatile steak which pair deliciously with fragrant, garlic mushrooms for the perfect 10 minute meal.

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Serving Suggestion

Serve with beef fillet tails sliced lengthways with rocket leaves tossed in mustard vinaigrette & the garlic mushrooms
  • 2 x 200 g fillet tails
  • 20 ml light olive oil or rapeseed oil
  • 300 g Portobello mushrooms
  • 30 ml rapeseed oil
  • 20 g unsalted butter
  • 1 clove garlic peeled & crushed
  • 2 x shallots peeled & diced
  • Handful parsley leaves finely chopped
  • Sea salt to taste
  • Ground black pepper

Cooking Instructions

How to Cook Beef Fillet Tails & Garlic Portobello Mushrooms


  • Pre heat your heavy based frying pan /wok or griddle until it sizzles when you add a drop of oil
  • Season the meat just prior to cooking
  • Lightly oil the cooking utensil
  • Place the meat in the pan, don’t overcrowd the cooking base, this is really important so the meat doesn’t (boil)
  • Cook over high heat turning the steak on all sides for 3 to 4 minutes in total to produce a nice rare piece of meat
  • If your using slices quickly fry on all sides for 1 to 2 minutes, as soon as the steak is coloured its ready
  • Finish by adding a large knob of butter
  • Leave to rest in a warm place for 2 to 3 minutes

Portobello Mushrooms with Garlic


  • Clean the mushrooms with by wiping with kitchen paper
  • Remove the tough stem
  • Griddle the mushrooms in the oil and butter over a medium heat
  • Add the garlic and shallot to the pan then cook gently for another minute or so
  • Finish with fresh chopped parsley.

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.