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Butchered 28 Day Dry Aged Beef Fillet

Butchered 28 Day Dry Aged Beef Fillet

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£85.00
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£85.00
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Butchered Dry Aged Fillet - This delicately Dry Aged Fillet, has been cut by our expert butchers into a Chateaubriand, Barrel and Fillet Tail Strips for your convenience.  

 

Cooking instructions: 

Chateaubriand Cooking Instructions:

 

Oven Cook From Chilled - If freezing at home defrost thoroughly before cooking.

Before cooking, preheat oven to 230°C / 210°C fan/gas 6, remove from the packaging, pat dry and leave to rest until it has reached room temperature. Preheat 5ml of oil in a frying pan and season the meat to your desire with salt and oil or butter. Sear the Chateaubriand on all sides over a high heat until the edges appear slightly darker in colour. Place on a roasting tin and place into the preheated oven for 8 to 10 minutes turning once or twice. If you prefer your meat slightly more cooked leave in the oven for slightly longer until it meets your desire.

Once cooked leave to rest for a minimum of 10 minutes before carving. Before serving, ensure product is piping hot throughout. All cooking appliances vary. Do not reheat once cooked. This is a guide only.

 

Fillet Tail Strips Cooking Instructions:

 

Pan Fry From Chilled - If freezing at home defrost thoroughly before cooking.

Before cooking, preheat 5ml of oil in a frying pan. Remove all packaging, add the beef fillet strips to the pan. Fry for 6-8 minutes stirring regularly. Before serving ensure food is piping hot throughout. All cooking appliances vary. This is a guide only.

 

Barrel Cooking Instructions:

 

Oven Cook From Chilled - If freezing at home defrost thoroughly before cooking.

Before cooking, preheat oven to 230°C / 210°C fan/gas 6, remove from the packaging, pat dry and leave to rest until it has reached room temperature. Preheat 5ml of oil in a frying pan and season the meat to your desire with salt and oil or butter. Sear the Chateaubriand on all sides over a high heat until the edges appear slightly darker in colour. Place on a roasting tin and place into the preheated oven for 8 to 10 minutes turning once or twice. If you prefer your meat slightly more cooked leave in the oven for slightly longer until it meets your desire.

Once cooked leave to rest for a minimum of 10 minutes before carving. Before serving, ensure product is piping hot throughout. All cooking appliances vary. Do not reheat once cooked. This is a guide only.

 

 

Place chilled meat products in a refrigerator immediately upon receipt, unless you wish to use immediately. Suitable for home freezing. If freezing at home, defrost thoroughly in refrigerator for 24 hours, ensuring product is fully defrosted before use. Once defrosted, use within 24 hours. IMPORTANT: If meat has thawed, do not refreeze.

Nutritional Information:

Nutritional Information:

Component

Typical Analysis 100g

Energy

648kJ/155kcal

Fat

7.9g

- of which is saturates

3.8g

Carbohydrates

0g

-of which is sugar

0g

Fibre

0g

Protein

20.9g

Sodium

43mg

Sodium expressed as salt

0.10g

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