Small Beef Fillet Roast, Easy Carve (bone-in)
- A beautiful cut, skillfully prepared by our expert butchers
- Beautiful British beef fed on natural grasses
- So succulent and tender it will impress
Price per kg:
Careful traditional rearing improves the flavour and tenderness of meat by increasing its internal marbling.
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:
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)
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.