Ribeye Steak Gourmet Menu Box

Steak and mushrooms, taken up a notch

Availability: In stock

£37.75
CODE: D2844
 
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Juicy, succulent, rich ribeye steak with the complementary flavour of wild ceps – perfection! With crispy Alpine Fries and a stunning Salted Caramel Cheesecake dessert for an extra special meal.
  • Fully matured, grass-fed ribeye
  • Perfectly trimmed, hand picked ceps
  • Beautifully simple to cook and serve
Box Contains:

    • 2 Ribeye Steaks
      (210g each)
    • 1 pack Ceps
      (200g pack )
    • 1 pack Alpine Fries
      (200g pack )
    • 2 Salted Caramel Cheesecakes
      (175g each)

SERVINGS    
 
2
  • Raw Ribeye Steaks on wooden board with white paper
  • Salted caramel cheesecake on white plate
  • Alpine fries in white wrapper
  • Ceps mushrooms in frying pan
Frozen at the peak of perfection
Storage Conditions: Supplied frozen: - Store at <-18ºC
Recommended Shelf Life for opened pack : Store between 0 - 5ºC - Use within 24 hours
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Ribeye Steak

Nutritional Information:(Typical per 100g)
Energy: 1052 kJ / 253 kcal, Fat: 19.8g, of which Saturates: 8.9g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.8g, Salt: 0.13g

Ceps

Nutritional Information:(Typical per 100g)
Energy: 109 kJ / 26 kcal, Fat: 0g, of which Saturates: 0g, Carbohydrates: 6.8g, of which Sugars: 0g, Fibre: 2g, Protein: 3g, Salt: 0g

Alpine Fries

Ingredients:
Potatoes (82%), Palm Oil (RSPO), Potato Starch, Salt, Dextrose, Turmeric.

Nutritional Information:(Typical per 100g)
Energy: 967 kJ / 231 kcal, Fat: 11g, of which Saturates: 4.4g, Carbohydrates: 29g, of which Sugars: 0.9g, Fibre: 3.3g, Protein: 2.4g, Salt: 1.6g

Salted Caramel Cheesecakes

Ingredients:
Full Fat Soft Cheese (47%) (MILK), Sugar, Cream (MILK), Plain & Wholemeal WHEAT Flour (Fortified with Ascorbic Acid, Calcium, Iron, Thiamin & Niacin, EGG, MILK, Cornflour, Butter (MILK), Vegetable Fat (RSPO Certified Palm & Rapeseed), Chocolate (1.39%), Roasted Buckwheat, Blended Rice, Potato & Tapioca Flour, Golden Syrup, Apricot Kernels, Glucose, Sorbitol, Salt (0.09%), Modified Starch from Waxy Maize, Guar Gum, Disodium Diphosphate, Sodium Bicarbonate, Xanthan Gum.

Nutritional Information:(Typical per 100g)
Energy: 1446 kJ / 345 kcal, Fat: 23.6g, of which Saturates: 14g, Carbohydrates: 29g, of which Sugars: 19.5g, Fibre: 0.6g, Protein: 2.2g, Salt: 0.55g
COOKING GUIDELINES:

Ribeye Steak
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.

Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

Ceps
Simply sauté in butter add a squeeze of lemon juice and a grind of black pepper and add to omlettes, pasta or piled on toast.

Please Note: Take care not to overcook your Ceps.

Like all mushrooms, they are composed mostly of water and can go slimy if allowed to steam or boil.

Alpine Fries
For best results, cook from frozen. Remove product from packaging before cooking.

Pan Fry: Preheat a little oil in a pan over a medium heat, place Alpine Fries in carefully and cook for 4-5 minutes until crisp. Turn regularly during cooking.

Chef's Tip: Pan-fry your Alpine Fries in the juices left in your steak pan while your steak is resting! If it was a leaner steak, like fillet or rump, add a splash more oil to ensure there is enough.

Oven: Place on a tray lined with baking paper and cook in a preheated oven at 200°C / Fan 190°C / Gas 5 for 13-15 minutes.

Deep Fry: In preheated oil at 180°C for 4-5 minutes.

Ensure the product is piping hot throughout. Do not reheat once cooked.

Salted Caramel Cheesecakes
Defrost in their packaging in the fridge for 12 to 14 hours or at room temperature for 2 hours.

Remove the outer film and carefully place the dessert, still in its ring, onto a cold plate. Using a knife or small spatula, loosen the dessert from the the ring. Carefully open and remove the ring.

Finish with your favourite accompaniment.

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