Galician Fillet
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Galician Fillet | Dry-Aged — Exceptionally Tender & Rich in Flavour
Our Galician Fillet delivers a wonderful combination of taste and texture — a fillet with real character. Sourced from slow-grown Rubia Gallega cattle reared on pasture in Galicia, Northern Spain, this cut showcases what's possible when meat is allowed to mature naturally over time. Aged for up to 12 years on a forage-based diet, these cattle produce beef with superb natural marbling and golden fat, denoting the time spent on pasture consuming natural sources of food.
Our Galician beef packs a superior flavour profile that cannot be matched. With a truly unique taste that only time and careful animal husbandry can produce — it's lean, luxurious and expertly prepared, reflecting the exceptional provenance of Galician beef.
Why You'll Love It
🔥 Supremely Tender & Well-Balanced – A refined fillet with subtle marbling and unmistakable richness.
🥩 From Mature, Pasture-Raised Cattle – Naturally grown for 8–12 years to develop full flavour and delicate texture.
🌿 Ethically Sourced from Northern Spain – Raised on pasture with a diet of grass, haylage and silage from producers we know and trust.
A Cut Above the Rest
Galician beef is often praised for its bold, savoury character — and this fillet is no exception. Unlike conventionally reared fillet steak, which can sometimes lack flavour, the slow maturity of Rubia Gallega cattle delivers both tenderness and distinction. It's fillet, but taken up a notch. Also explore our Galician Ribeye for the richest marbling in the range, or the Galician Sirloin for a full-flavoured boneless alternative.
Order Now
Order before 11am Tuesday to Friday for next-day delivery across the UK. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs.
Frequently Asked Questions
What makes Galician fillet different from standard fillet?
Standard fillet is the most tender cut but can lack flavour due to its lean profile. Galician fillet comes from Rubia Gallega cattle aged 8-12 years — the slow maturity produces subtle but distinctive marbling and a depth of flavour that standard fillet simply doesn't have. You get the tenderness of fillet with the flavour intensity of a mature, slow-grown breed.
How do I cook a Galician fillet?
Bring to room temperature for 30 minutes. Season with sea salt only. Sear in a hot pan with a small amount of butter — 2 minutes per side for medium-rare. Baste continuously. Rest for at least 5 minutes. Don't overcook — the Galician provenance and subtle marbling are best showcased at medium-rare.
Is Galician fillet good for Beef Wellington?
Excellent for Beef Wellington — the Galician provenance adds a depth of flavour to the dish that standard fillet cannot match. The subtle marbling also keeps the fillet moist during the longer cooking time inside the pastry. Use the same cooking principles — don't overcook before wrapping.
Where does the beef come from?
From Rubia Gallega cattle raised in the hills of Galicia, Northern Spain — matured for 8-12 years on natural pasture. Sourced from producers we know and trust. Dry-aged in-house at TJB to concentrate flavour and perfect texture.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
