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Owton’s Top Tips!
Our Home Cured Salt Silverside of Beef (1.4 to 1.6kg) is a true classic, carefully cured by our butchers using time-honoured methods for deep, savoury flavour and a beautifully tender finish. It’s the perfect choice for a traditional boiled beef dinner.
Place in a large pot of water with bay leaves, peppercorns and root veg, then gently simmer for 2.5 to 3 hours until tender. Let it rest before carving to keep it moist and full of flavour.
Serve hot with mustard, boiled potatoes and seasonal vegetables, or slice cold the next day for sandwiches and cold cuts. It’s a versatile, comforting cut that brings real tradition to the table.
Store chilled and use within a few days, or freeze on arrival if you’re planning ahead. Properly cured, full of flavour and made the way it should be!
Wondering What To Do With Silverside of Beef?
About the Cut
Fillet Steak
Fillet steak, also known as filet mignon, is one of the most tender cuts of beef, coming from the tenderloin (within the sirloin area – a muscle that does very little work). This cut is prized for its delicate texture and mild flavour, making it a favourite in fine dining. Due to its leanness, fillet steak is best enjoyed with simple seasonings and quick cooking methods like grilling, pan-searing or broiling to preserve its tenderness and subtle taste.
Owton’s Top Tips
If you’re after restaurant-quality steaks that deliver unbeatable tenderness and flavour, our 4-pack of fillet steaks won’t let you down. Cut from prime British beef and expertly prepared by our butchers, these 170g fillets are beautifully lean and buttery-soft, ideal for pan-searing, grilling or oven-finishing. For best results, bring to room temperature before cooking, sear on high heat for a golden crust, and rest for 5–10 minutes to lock in those juices.
Perfect for date nights, dinner parties or when you simply want to treat yourself, these steaks shine with simple seasoning – we’d recommend salt, cracked black pepper and a knob of garlic butter, then add a side of chips, seasonal greens or a peppercorn sauce and you’ve got a meal to remember. Keep refrigerated and use within 2–3 days, or freeze on arrival for a special occasion later on. We supply our steaks to top restaurants and hotels across the South, so if they’ve impressed you before, now’s your chance to enjoy them at home.
