Centre Cut Fillet Log
The ultimate luxury roast!
- The very finest grass-fed Britishbeef
- The ultimate in tenderness
- An elegant and stylish centrepiece
Price per kg:
The very best portion of the fillet for a really special dinner. Try this low temperature cooked - you won't believe how lusciously tender this beef can be!
Donald Russell beef has a deep red colour which is characterisitc of well aged beef.
Pan to Oven Roasting
Remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, patting dry with kitchen paper. Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 5-6 minutes. Transfer it to the rack in the roasting tin and place in the preheated oven 230°C / Fan 210°C / Gas 8 and cook to your liking following the recommended times:
Rare: 8 - 10 minutes
Medium Rare: 12- 14 minutes
Medium: 16- 18 minutes
Well Done: 20 - 22 minutes
Remove the meat from the oven.
Cover with foil and leave it to rest in a warm place for at least 10 minutes.
Low Temperature Cooking
Remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, patting dry with kitchen paper.
Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 4-5 minutes.
Preheat the roasting tray in the oven (with the fan turned off) to 80°C.
Transfer meat to the roasting tray. Season with salt and pepper.
Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat.
Place the meat in the preheated oven with the thermometer cord through the door.
Internal meat temperature: 60 - 65°C. Approximate cooking time at 80°C: 60 - 90 minutes.
No need to rest meat, as it has rested during cooking process.