Lean & Healthy Favourites with FREE Trimmed Rump Roast

A health orientied bundle with a FREE Extra Trimmed Rump Roast

  • FREE Extra Trimmed Rump Roast
  • Rich Fillet Steak Mince
  • Tender Extra Lean Braising Steak
  • Code: D5110
  • Price per kg:
  • Item weight:
  • Servings: 9-10
Box Contains:
  • Extra Trimmed Rump Roast, boneless, 900g
  • Fillet Steak Mince, 440g
  • Extra Lean Braising Steak, 400g
  • 4 Fillet Medallions, pack of 4, 240g
 
£59.25

A delicious assortment of hand-picked favourites with lean & healthy in mind. Including a FREE Extra Trimmed Rump Roast, rich Fillet Steak Mince, Extra Lean Braising Steak and luxuriously tender Fillet Medallions, a nutritious and delicious selection. 

 

Cooking Instructions:
 
Extra Trimmed Rump Roast
Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper.

Allow 30 minutes for the meat to come to room temperature. Preheat oven to 250°C / fan 230°C / gas 9.

Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven. Then reduce the oven temperature to 190°C / fan 170°C / gas 5 and continue cooking for time below:

Rare: 20-24 minutes (internal temperature of meat: 45-47°C)
Medium: 28-32 minutes (internal temperature of meat: 55-60°C)
Well done: 40-44 minutes (internal temperature of meat: 72-75°C)

Keep warm and rest for at least 10-15 minutes before carving.

Cooking appliances vary in performance, these are guidelines only.
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.

Cooking appliances vary in performance, these are guidelines only.

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!
Extra Lean Braising Steak
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 1 - 1½ hrs, or until tender.
Fillet Medallions
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.
Ingredients:
 
Nutritional Information
 
(Typical per 100g)

Extra Trimmed Rump Roast
  • Energy: 726 kJ/174 kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g

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

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

Fillet Medallions
  • 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
 

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