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Donald Russell Exclusive Winter Warmer Selection

Stave off the cold with winter warming meals

  • Grass-fed British beef
  • Hand-prepared by our expert Butchers
  • Excellent cuts for slow-cooked winter warming meals
  • Code: D5546
  • Price per kg:
  • Item weight:
  • Servings: 3
Box Contains:
  • Beef Rib Trim, 440g
  • Fillet Steak Mince, 400g

As the days get colder and the snow builds on the streets, come home to a fully cooked meal that's bursting with flavour.

Our hand-prepared, grass-fed British Beef Rib Trim is packed with deep flavour. Cut from between the ribs, it is often discarded by Butchers, but it’s been a Donald Russell customer favourite since Chef Michel Roux Snr saw them and thought they would be delicious in a rich casserole. Cook slowly with seasonal root vegetables, shallots and a hearty ale for a rich casserole with its own deliciously glossy gravy.

Or why not treat your guests to home cooked comfort food made with the most luxurious of ingredients. Our Fillet Steak Mince is made by our craft Butchers in Aberdeenshire from our meltingly tender and succulent British fillet steaks, ready to use in your home cooked recipes.

Cooking Instructions:
Beef Rib Trim
1. Prepare the meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140 C-160 C / Fan 120 C-140 C / Gas 1-3.

2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

3. Add the liquid
After sautéing the vegetables, place the meat back in the pan.
Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. The cooking process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.

5. Test the meat
Cooking times vary depending on your oven.
Check after 1 hour and at regular intervals thereafter, basting as you go.
Insert a meat fork it should slide in and out easily.
Or simply take a piece out and taste it.

Allow a total cooking time between 2 - 2½ hrs, or until tender.
Fillet Steak Mince
Cooking guidelines from defrosted: allow the mince to come to room temperature prior to cooking. Remove all packaging.

Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced steak and brown all over for 5-8 minutes per 440g. Then use as per your favourite recipe.

Ensure the minced steak is piping hot throughout before serving.

Chef's tip: for best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer. Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!

Cooking appliances vary in performance, these are guidelines only.
Nutritional Information
(Typical per 100g)

Beef Rib Trim
  • Energy: 1052 kJ/ 253 kcal
  • Fat: 19.8g, of which Saturates: 8.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.8g
  • Salt: 0.13g

Fillet Steak Mince
  • Energy: 757 kJ/181 kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g



Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours