Donald Russell Customer Favourites
save £18.80
Code: D6492

Donald Russell Customer Favourites

We’ve put together this selection of dishes which are consistently your favourites. You don...

Product Description

Box contents:

4 Fillet Medallions, 200g
2 Sirloin Steaks, 227g each
Minced Steak, 400g
Extra Lean Braising Steak, 400g
12 Beef Meatballs, 240g pack
Diced Pork, 400g
2 Pork Chops, 190g each
6 Butcher's Pork Sausages, 400g pack

SKU:
D6492
Weight:
0.000 KGS
Offer:
save £18.80

Out of stock

Donald Russell Customer Favourites
£50.00 £68.80

Added to basket

Donald Russell Customer Favourites

£50.00 £68.80

Out of stock

Added to basket

Product description

We’ve put together this selection of dishes which are consistently your favourites. You don’t have to take our word for it, between them, they’ve received over 25,000 five-star reviews from our customers.

NUTRITIONAL INFORMATION

Fillet Medallions

Typical per 100g
Energy: 757 kJ/ 181 kcal
Fat: 8g, of which Saturates: 3g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 20g
Salt: 0.13g

 

Sirloin Steak

Typical per 100g
Energy: 841 kJ/201 kcal
Fat: 13g, of which Saturates: 5g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 20g
Salt: 0.13g

 

Minced Steak

Typical per 100g
Energy: 934 kJ/225 kcal
Fat: 16.2g, of which Saturates: 6.9g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 19.7g
Salt: 0.2g

 

Extra Lean Braising Steak

Typical per 100g
Energy: 582 kJ/ 139 kcal
Fat: 5.7g, of which Saturates: 2.4g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 21.8g
Salt: 0.16g

 

Beef Meatballs

Typical per 100g
Energy: 939 kJ/226 kcal
Fat: 15.8g, of which Saturates: 6.8g
Carbohydrate: 1.4g, of which Sugars: 0g
Fibre: 0.2g
Protein: 19.4g
Salt: 0.75g

 

Diced Pork

Typical per 100g
Energy: 776kJ/ 184kcal
Fat: 6.4g, of which Saturates: 1.9g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 31.7g
Salt: 0.2g

 

Pork Chops

Typical per 100g
Energy: 726 kJ/174 kcal
Fat: 15.2g, of which Saturates: 4.3g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 20.7g
Salt: 0.15g

 

Butcher's Pork Sausages

Typical per 100g
Energy: 962 kJ/231 kcal
Fat: 15.1g, of which Saturates: 5.4g
Carbohydrate: 9.2g, of which Sugars: 0.5g
Fibre: 0.4g
Protein: 15.3g
Salt: 0.2g

COOKING INSTRUCTIONS

Fillet 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.

Sirloin Steak

Cooking guidelines from defrosted: 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.
Cooking appliances vary in performance, these are guidelines only.

Minced Steak

​Allow the mince to come to room temperature prior to cooking. Remove all packaging. Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced steak and brown all over for 6 - 9 minutes per 400g. Then use as per your favourite recipe.

Ensure the minced steak is piping hot throughout before serving.

Chef's Tip: For best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer. Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!

​Extra Lean Braising Steak

​1. Prepare the meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140 C-160 C / Fan 120 C-140 C / Gas 1-3.

2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

3. Add the liquid
After sautéing the vegetables, place the meat back in the pan.
Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. The cooking process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.

5. Test the meat
Cooking times vary depending on your oven.
Check after 1 hour and at regular intervals thereafter, basting as you go.
Insert a meat fork it should slide in and out easily.
Or simply take a piece out and taste it.

Allow a total cooking time between 1 - 1½ hrs, or until tender.


Beef Meatballs

Cooking guidelines from defrosted: remove the meatballs from the packaging
and allow to come to room temperature for 10 minutes before cooking.
Pan fry: preheat a heavy based frying pan on a medium heat, when hot add a little oil.
Add the meatballs and cook for 11-12 minutes, turning occasionally and searing all over.
Grill: preheat grill on medium setting. Place meatballs on grill rack.
Cook on the middle shelf for 11-12 minutes. Turn halfway through cooking time.
Ensure product is fully cooked & piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance; these are guidelines only.

Diced Pork

1. PREPARE THE MEAT
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.

2. SEAR FOR FLAVOUR
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

3. ADD THE LIQUID
After sautéing the vegetables, place the meat back in the pan.
Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. THE COOKING PROCESS
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.

5. TEST THE MEAT
Cooking times vary depending on your oven.
Check after 1 hour and at regular intervals thereafter.
Basting as you go. Insert a meat fork it should slide in and out easily.
Or simply take a piece out and taste it.

Allow a total cooking time between 2-2½ hrs, or until tender.

Pork Chops

Remove the chop 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 chops to your liking following the recommended times.

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.


Butcher's Pork Sausages


Cooking guidelines from defrosted: remove all packaging. Separate the sausages using scissors. Do not prick sausages.

Pan fry:heat a little oil in a heavy based frying pan. Cook on a medium heat for 15-17 minutes, turning occasionally.

Grill:preheat grill to medium. Place sausages on a grill rack, brush lightly with oil and cook on the middle shelf for 12-14 minutes, turning occasionally.

Ensure product is fully cooked & piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only.


RESPONSIBLY SOURCED

Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.

For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.

OUR SUSTAINABILITY POLICY