20 Steak Medallions

Naturally lean and flavoursome grass-fed British beef, traditionally matured for at least 35 days and hand-cut into delicately sized steaks.

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours

COOKING INSTRUCTIONS

Fillet Medallions

Cooking guidelines from defrosted: Carefully remove the steak from its packaging, pat dry with kitchen paper then allow the meat to come to room temperature for at least 20 minutes.
Pan fry- preheat a large heavy based frying or griddle pan, over a high heat. Once hot add a little oil to the pan or brush directly onto the steak. Season as desired just before adding to the pan. Cook the steaks to your liking following the recommended times: searing all over and turning gently occasionally.
Once you have achieved a good level of caramelisation you may need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.

Rare - medium rare: 2-3 minutes in total, rest for 3-5. Internal temperature 45- 52°C
Medium: 4-6 minutes in total, rest for 3-5. Internal temperature 55- 60°C
Well done: 6-8 minutes in total, rest for 2-3. Internal temperature 65-70°C

Extra Trimmed Rump Medallions

Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

NUTRITIONAL INFORMATION

Fillet Medallions

Extra Trimmed Rump Medallions