We are delighted to announce that we have partnered with the world’s best steak restaurant El Capricho for the limited supply of selected old cow beef fillet now available at Basco.The story of El Capricho restaurant in the tiny village of Jimenez de Jamuz in Leon is the stuff of gastronomic legend. For the last 25 years, its proprietor, José Gordón, has devoted himself almost religiously to the pursuit of the very finest meat to serve in his restaurant. Little could he have ever imagined that his lifetime’s work would wind up in El Capricho’s steak being judged as the world’s absolute best by a series of renowned international publications.The result is meat unlike any other. Time Magazine called it “the perfect steak”. American Vogue food writer Jeffrey Steingarten described it as “probably the greatest steak I’ve ever eaten”. The guardian featured El Capricho as the best place to eat steak in the world.HOW TO COOK BEEF FILLET? Once Defrosted, the perfect way to cook and serve a El Capricho beef fillet is to bring the fillet to room temperature-for at least 2 hours. Cut the fillet steak into 3-inch thick medallions and salt both sides of the steak with some rock salt 30 minutes before cooking. Cook the steak on charcoal barbecue for 4 minutes on each side, allow to rest for 2 minutes in a warm place. To serve the steak, slice thinly across, season with salt flakes and serve on a warm plate or platter.HOW WILL I RECEIVE MY EL CAPRICHO WHOLE BEEF FILLET? You will receive one frozen El Capricho whole beef fillet on ice packs within an insulated box.PLEASE NOTE THAT WEIGHTS CAN VARY FROM FILLET TO FILLET SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR EL CAPRICHO FILLET.
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