Beef Fillet

13 Reviews
In Stock
€29,99

Fillet: the King of beef cuts. The ultimate luxury. Nestled along the spine of the cow, the tenderloin muscle has very little work to do - making it loose and giving it a melt-in-the-mouth texture. Our fillets are aged to mature the deep and complex flavours that reflect the breed and the land.

Cooking Instructions

 

Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes to come to room temperature.

Pre-heat the oven to 250°C / Fan 230°C / Gas 9. Place joint in a roasting tray, season with salt and pepper. Sear meat in oven for 15 minutes.

Reduce oven temperature to 190°C / Fan 170°C / Gas 5 and cook for:

900g
Rare: 20-25 minutes (Internal temperature of meat: 45-47°C)
Medium: 30-35 minutes (Internal temperature of meat: 55-60°C)
Well Done: 40-45 minutes (Internal temperature of meat: 65-70°C)

1.8kg
Rare: 25-30 minutes (Internal temperature of meat: 45-47°C)
Medium: 40-55 minutes (Internal temperature of meat: 55-60°C)
Well Done: 55-60 minutes (Internal temperature of meat: 65-70°C)

2.5kg
Rare: 45-50 minutes (Internal temperature of meat: 45-47°C)
Medium: 60-65 minutes (Internal temperature of meat: 55-60°C)
Well Done: 70-80 minutes (Internal temperature of meat: 65-70°C)

Remove from oven, leave to rest in a warm place for at least 20 minutes.

After resting, snip the strings and lift meat off the bone. Slice and serve on hot plates.

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