Boneless
Delicious juicy roast for two
Grass-fed British beef, hand-prepared for a lean, tender roast for two. Cook slowly for melt-in-the-mouth results.To get the best from this traditional roast, Chef Eddie recommends cooking to medium to retain the natural succulence and full flavour.
Pan to Oven Roasting
Preheat oven to 230°C/Fan 210°C/Gas 8.
Remove from packaging, pat dry with kitchen paper. all ow the meat to come to room temperature for 20 minutes.
Brush the meat with a little oil, first sear in a hot pan on all sides for 6-8 minutes in total, then place your meat uncovered on a rack in a roasting tin. Season with salt & pepper, place into the preheated oven and cook for:
Rare: 10 minutes
Medium Rare: 12 minutes
Medium: 15 minutes
Well Done: 18-20 minutes
Take care not to overcook or the result will be dry & tough. Then rest for at least 10 minutes before carving into thin slices.
Low Temperature Cooking
Preheat oven and roasting tin to 80°C without the fan. Pat meat dry with kitchen paper. Heat a frying pan on high.
Add a little oil to the pan, or brush directly onto the meat. Sear the meat all over for 4-5 minutes in total. Place in the preheated tin and season with salt & pepper. Set thermometer to 60°C and insert horizontally into the centre of the meat.
Put into the oven until the thermometer alarm sounds (approx 60-90 minutes).
| Typical per 100g |
| Energy: 824 kJ/198 kcal |
| Fat: 12.9g, of which Saturates: 4.3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20.4g |
| Salt: 0.14g |
British beef
Grass-fed
Naturally reared
Supplied frozen
Cooks in 30 minutes
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.
