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Gourmet Collection

A gourmet selection for the steak lover

  • Grass-fed British beef
  • Traditionally matured
  • Includes our crisp, delicious Alpine Fries
  • Code: D3909
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • Traditional Chateaubriand, boneless, 500g
  • 2 Sirloin Steaks, 230g each
  • 2 Ribeye Steaks, 230g each
  • 2 Extra Trimmed Rump Steaks, 150g each
  • Tomahawk Steak, bone-in, 900g
  • 4 packs Alpine Fries, 200g per pack
 
£99.00

From supremely rich Chateaubriand to our impressively sized, award-winning Tomahawk Steak, this grass-fed British beef is a gift for the connoisseur.

 

Cooking Instructions:
 
Traditional Chateaubriand
Cooking guidelines from defrosted: heat olive oil in a hot frying pan & brown chateaubriand all over for 5-6 minutes all over.

Season with salt & pepper and place on a rack in a roasting tin and cook in a preheated oven at 230°C / fan 210°C / gas 8 for:

Rare: 6-8 minutes
Medium rare: 10-12 minutes
Medium: 14-16 minutes
Well done: 18-20 minutes

Remove the meat form the oven. Cover with foil and leave to rest for 10 minutes before cutting into slices.

Low temperature cooking: remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, pat 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.

Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Sirloin Steak
Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times: Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.Cooking appliances vary in performance, these are guidelines only.
Ribeye Steak
Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.

Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Extra Trimmed Rump Steak
Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.

Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 4-4½ minutes per side, rest for 6 minutes
Medium: 5-5½ minutes per side, rest for 4 minutes
Well Done: 6-6½ minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

Cooking appliances vary in performance, these are guidelines only.
Dry Aged Tomahawk Steak
Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.

Preheat oven to 230°C / fan 210°C / gas 8 and a frying or griddle pan. Once hot, add a little oil to the pan. Sear the meat for 4-5 minutes.

Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Cook the steaks 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 from the pan, cover with foil and leave to rest in a warm place for 10 minutes.

Low temperature cooking 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 5-6 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 1½-2 hours. 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.
Alpine Fries
Cooking guidelines: for best results, cook 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 the product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances very in performance, these are guidelines only.
Ingredients:
 
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Alpine Fries
Potatoes (82%), Palm Oil (RSPO), Potato Starch, Salt, Dextrose, Turmeric.

Nutritional Information
 
(Typical per 100g)
Alpine Fries
  • Energy: 967 kJ/231 kcal
  • Fat: 11g, of which Saturates: 4.4g
  • Carbohydrate: 29g, of which Sugars: 0.9g
  • Fibre: 3.3g
  • Protein: 2.4g
  • Salt: 1.6g

Luxury Chateaubriand
  • Energy: 757 kJ/181 kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g
Sirloin Steak
  • Energy: 841 kJ/201kcal
  • Fat: 13g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g
Ribeye Steak
  • Energy: 1052 kJ/253kcal
  • Fat: 19.8g, of which Saturates: 8.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.8g
  • Salt: 0.13g
Extra Trimmed Rump Steak
  • Energy: 726 kJ/174kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g
Tomahawk Steak
  • Energy: 832 kJ/199kcal
  • Fat: 22g, of which Saturates: 9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18g
  • Salt: 0.14g
Alpine Fries
  • Energy: 967 kJ/231 kcal
  • Fat: 11g, of which Saturates: 4.4g
  • Carbohydrate: 29g, of which Sugars: 0.9g
  • Fibre: 3.3g
  • Protein: 2.4g
  • Salt: 1.6g

Storage
 

Frozen-iconFrozen-icon

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