GRASS-FED FILLET

Serves 4

We only age our grass-fed fillets for a week as they’re tender and have as much flavour as they’re going to have. We have experimented with ageing some on the bone before and it does make them a little more interesting when cooked on the bone.

4 x 260 g (9¼ oz) fillet steaks

sea salt

extra virgin olive oil, for drizzling

lemon wedges, to serve

Heat the barbecue, either using wood, charcoal or gas, or grill (broiler) until extremely hot. Season each side of the steaks with salt, drizzle with the olive oil and set aside to come to room temperature.

Cook one side of the steaks for about 6 minutes, rotating the steaks 90 degrees halfway through the cooking time so you get a crisscross pattern. Turn the steaks over and cook for another 5 minutes. Remove from the heat and set aside for a few minutes to rest.

Slice each steak into 5–6 slices, then form the meat back into its original shape and place a steak on each plate. Sprinkle with salt, drizzle with the olive oil and serve with a wedge of lemon.