Dry Aged Veal Fillet Whole

Try a little tenderness!

Availability: In stock

£50.00
PRICE PER KILO: £62.50
CODE: V409
 
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The most tender cut of the tenderest meat, kept whole for connoisseurs.
  • Dry-aged on the bone for 21 days
  • Hand cut by our head butcher, Mark
  • Unique to Donald Russell
Box Contains:

    • Veal Fillet (800g)

SERVINGS    
 
1
Frozen at the peak of perfection
Store between -18ºC to 25ºC.
Defrost in refrigerator for 12 hours.
Store below 5ºC use within 48 hours.
Do not re-freeze once defrosted.
Nutritional Values (Typical per 100g)
Energy: 449 kJ / 106 kcal, Fat: 1.6g, of which Saturates: 0.6g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 22.7g, Salt: 0.15g
Traditional Roasting

1. Bring the meat to room temperature

Remove the defrosted fillet from the packaging and pat dry with kitchen paper. Allow the meat to come to room temperature well in advance or for at least 30 minutes before cooking.


2. Preheat your oven

Preheat oven to 250°C / Fan 230°C / Gas 9. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement. Rub a little oil onto the joint then season well with sea salt & black pepper. Place the beef onto a metal trivet which should line the base of the tray. Alternatively make a trivet by roughly chopping equal amounts of onion, carrots and celery.


3. Cook to your liking

First sear the meat in the preheated oven for 15 minutes. After searing reduce oven temperature to 190°C / Fan 170°C / Gas 5 and cook for:

Medium: 14 - 16 minutes per 450g (55 - 60°C Final Rested Temperature)

Well done: 20 - 22 minutes per 450g (64 - 70°C Final Rested Temperature)

We would recommend this joint is cooked to medium 55 - 60 °C bearing in mind that the residual heat in the joint can cook it on as much as 10°C, so the roast can be removed early and allowed to finish cooking as it rests. Use a meat thermometer to check the internal temperature of the meat for perfect results.


Place the meat on a board or platter, cover loosely with foil and leave in a warm place for up to 20 minutes.


5. Once rested, carve the meat across the grain in even slices.

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