Save £1
Filet Mignon
135g, serves 1
- SKU:
- B2616
- Weight:
- 0.135 KGS
- mc_id:
- 378
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- no_selection
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- container2
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- 2
- ship_separately:
- 0
- must_ship_freight:
- 0
- features:
- Grass-fed British beef for the finest tenderness|Traditionally matured for at least 28 days for deep flavour|Hand-cut by our expert Butchers
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- 1
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- dcode:
- GRB2616
- required_options:
- 1
- feefo_review:
- B2616
- has_options:
- 1
- short_description:
Hand-cut taste of luxury
- affiliate_category:
- 331
- tax_class_id:
- 0
- is_returnable:
- 2
- hide_qty_update:
- 0
- Offer:
- Save £1
- shipperhq_availability_date:
- 03/25/2024
- servings:
- 1
- Weight:
- 135g
- sub_title:
- 135g, serves 1
- usp_above:
- true
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HIGHLIGHTS
Supplied frozen
British beef
Hand-cut
Grass-fed
Product description
Regarded as the finest of all meat cuts, and with good reason! Our Filet Mignon is hand selected, prepared and cut by our team of experienced Butchers here in Aberdeenshire. Cut from British beef and matured for at least 28 days. Fillet is melt-in-the-mouth tender when pan-fried or griddled for the best flavour cooking it on a high heat for a short time. Supreme!Chef's tip: make sure your pan is smoking hot before quickly searing on each side and don't forget to let the steak rest afterwards.
NUTRITIONAL INFORMATION
| 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 |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
COOKING INSTRUCTIONS
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 - 5 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
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