Whole Dry Aged Scotch Fillet Beef Roast

This cut is Tom’s favourite as it’s tender and very flavoursome. It has been aged in our fancy Himalayan salt brick dry ageing room for approximately 4 weeks to further increase its flavour and tenderness. It will be tied for roasting. We recommend about 250g per person. Tom has 300g, but he’s a growing lad (that’s his excuse anyway).