Steak Suppers Selection

The perfect combination of steaks and fries

Availability: In stock

£52.00
CODE: D2501
 
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Mmmm – juicy ribeye steaks, full of dry-aged flavour ... succulent Pork Loin Steaks, ready to sear ... dainty, tender Fillet Medallions ... and naturally, some of our crispy, golden Alpine Fries, which cook from frozen while the steaks rest!
  • Grass-fed, fully matured, hand cut UK beef
  • Tasty, succulent free-range pork
  • The ultimate in steak supper convenience!
Box Contains:

    • 2 Ribeye Steaks, 210g each
    • 4 Fillet Medallionas, in pack of 4,
      240g per pack
    • 2 Pork Loin Steaks, 190g each
    • 2 packs Alpine Fries, 200g per pack

Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Ribeye Steaks

Nutritional Values (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

Fillet Medallions

Nutritional Values (Typical per 100g)
Energy: 757 kJ / 181 kcal, Fat: 8g, of which Saturates: 3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20g, Salt: 0.13g

Pork Loin Steaks

Nutritional Values(Typical per 100g)
Energy: 1119 kJ / 270 kcal, Fat: 21.7g, of which Saturates: 8g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.6g, Salt: 0.13g

Alpine Fries

Ingredients

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

Nutritional Values (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
Ribeye Steaks

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.

Fillet Medallions

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

Pork Loin Steaks

Allow the meat to come to room temperature then season with salt and pepper. Preheat a large frying pan, add oil and sear the pork chops for 5 minutes without touching. Turn the pork chops over and continue cooking for a further 5 minutes. Remove from the pan and leave to rest, covered with foil for 5 minutes.

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.

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