Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper then allow the meat to come to room temperature for at least 20 minutes.

Pan fry- preheat a large heavy based frying or griddle pan, over a high heat. Once hot add a little oil to the pan or brush directly onto the steak. Season as desired just before adding to the pan. Cook the steaks to your liking following the recommended times: searing all over and turning gently occasionally.

Once you have achieved a good level of caramelisation you may need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.

Rare - medium rare: 4-5 minutes in total, rest for 3-5. Internal temperature 45- 52°C
Medium: 6-6½ minutes in total, rest for 3-5. Internal temperature 55- 60°C
Well done: 9-10 minutes in total, rest for 2-3. Internal temperature 65-70°C

Low temperature
Cooking guidelines from defrosted: preheat the oven to 80°C and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear in a hot pan with a little oil for 2-3 minutes, until nicely caramelised.

Season the meat well and set it on the preheated roasting tray. Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C. Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 45-60 minutes. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it's as simple as that. No need to rest - slice and serve straight away.

Cooking guidelines 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 product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.

Cooking guidelines from defrosted:

Hob: decant contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot, serve immediately.

Microwave (based on 900W): on a medium setting. Decant contents into a microwavable dish, cover loosely and cook for 2 minutes 15 seconds until piping hot. Stir well and serve immediately.

Ensure product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.

Defrost & serve: defrost in the packaging in the fridge for 12-14 hours, or at room temperature for 2 hours. Remove outer film and carefully place the cheesecake, still in its ring, onto a cold plate. Using a knife or small spatula loosen the cheesecake from the ring by sliding the knife inside the ring around the cheesecake.

Carefully open and remove the ring. Serve with your favourite accompaniment.

If you prefer, you can serve this when it is still slightly frozen, for a delicious 'semifreddo' effect. These are guidelines only.
Serving suggestions: serve cold with fresh berries, ice cream or sorbet, pouring cream & fresh mint leaves.

Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper then allow the meat to come to room temperature for at least 20 minutes.

Pan fry- preheat a large heavy based frying or griddle pan, over a high heat. Once hot add a little oil to the pan or brush directly onto the steak. Season as desired just before adding to the pan. Cook the steaks to your liking following the recommended times: searing all over and turning gently occasionally.

Once you have achieved a good level of caramelisation you may need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.

Rare - medium rare: 4-5 minutes in total, rest for 3-5. Internal temperature 45- 52°C
Medium: 6-6½ minutes in total, rest for 3-5. Internal temperature 55- 60°C
Well done: 9-10 minutes in total, rest for 2-3. Internal temperature 65-70°C

Low temperature
Cooking guidelines from defrosted: preheat the oven to 80°C and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear in a hot pan with a little oil for 2-3 minutes, until nicely caramelised.

Season the meat well and set it on the preheated roasting tray. Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C. Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 45-60 minutes. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it's as simple as that. No need to rest - slice and serve straight away.

Cooking guidelines 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 product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.

Cooking guidelines from defrosted:

Hob: decant contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot, serve immediately.

Microwave (based on 900W): on a medium setting. Decant contents into a microwavable dish, cover loosely and cook for 2 minutes 15 seconds until piping hot. Stir well and serve immediately.

Ensure product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.

Defrost & serve: defrost in the packaging in the fridge for 12-14 hours, or at room temperature for 2 hours. Remove outer film and carefully place the cheesecake, still in its ring, onto a cold plate. Using a knife or small spatula loosen the cheesecake from the ring by sliding the knife inside the ring around the cheesecake.

Carefully open and remove the ring. Serve with your favourite accompaniment.

If you prefer, you can serve this when it is still slightly frozen, for a delicious 'semifreddo' effect. These are guidelines only.
Serving suggestions: serve cold with fresh berries, ice cream or sorbet, pouring cream & fresh mint leaves.