Product description
Delight your dinner guests with our award-winning Hand Trimmed Centre Cut Fillet. Premium grass-fed British beef matured for at least 28 days for a deeper flavour and luxuriously buttery texture.
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
Pan to Oven Roasting
Remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, patting dry with kitchen paper. Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 5-6 minutes. Transfer it to the rack in the roasting tin and place in the preheated oven 230°C / Fan 210°C / Gas 8 and cook to your liking following the recommended times:
Rare: 8 - 10 minutes
Medium Rare: 12- 14 minutes
Medium: 16- 18 minutes
Well Done: 20 - 22 minutes
Remove the meat from the oven.
Cover with foil and leave it to rest in a warm place for at least 10 minutes.
Low Temperature Cooking
Remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, patting dry with kitchen paper.
Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 4-5 minutes.
Preheat the roasting tray in the oven (with the fan turned off) to 80°C.
Transfer meat to the roasting tray. Season with salt and pepper.
Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat.
Place the meat in the preheated oven with the thermometer cord through the door.
Internal meat temperature: 60 - 65°C. Approximate cooking time at 80°C: 60 - 90 minutes.
No need to rest meat, as it has rested during cooking process.
