1x pack Diced Fillet Steak

Store at <-18ºC
Recommended shelf life for opened pack: once defrosted, store between 0 - 5ºC and use within 24 hours

Remove the defrosted meat from the packaging and pat dry with kitchen paper. Pre-heat the oven to 140°c - 160°C / 275 - 325°F /Gas 1 - 3. Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over, then take out the meat and sear the vegetables until nicely caramelised. After searing the vegetables place the meat back in the pan add wine, stock or a mixture, and herbs, make sure the liquid covers at least a third to a half of the meat and bring gently to the boil on the hob.
Cover with lid and transfer into the preheated oven or continue to simmer gently on the at a very low temperature, check from time to time and top up with liquid if needed.
Cooking times vary depending on the cut and your oven. You should check casseroles after 1 hour and at regular intervals thereafter. The easiest way to check joints is to use a meat fork, inserted the fork in the thickest part of the meat. The fork should go in and out easily. With stews and casseroles, simply take a piece out and taste it.