Our beef is 32-day aged grass fed Aberdeen Angus from Scotland – where else? – and it’s exactly the same beef we serve in our restaurant, such is the quality. The flavour is fantastic. We offer it in a full range of cuts, this whole fillet serves up to six or the rolled sirloin up to eight.
For larger pieces: General Cooking Guidelines for the perfect roast Oven Temperature: 180C Cooking Time: Rare 11 minutes per 450g/1lb; Medium 14 minutes per 450g/1lb; Well done 16 minutes per 450g/1lb Our homemade Red Wine Jus with Field Mushrooms is the perfect accompaniment.
For fillet steaks:
Allow the beef to come to room temperature before cooking . Start by heating a non-stick pan on high until warm , add a drop of sunflower oil and a good knob of unsalted butter, allow the butter to melt. Bubbles will form – when the bubbles disappear place the steak in the hot pan and season well with rock salt and freshly cracked black pepper. Cook one side of the steak, then turn over, seasoning the other side. Whist doing this keep spooning the cooking juices over the steak , cook for approx. 6-8 minutes for medium rare. Remove the steak from the pan and allow to rest for 5 minutes off the heat before serving.
Storage & shelf life information
Keep refrigerated. Product will last a minimum of 3 days unopened.
