Low Temperature Cooking: Pre-heat oven and baking tray to 80°C without the fan. Pat dry with kitchen paper.

Heat a frying pan on high. Add a little oil to the pan, or brush directly onto the meat.

Sear the meat all over for 4-5 minutes in total.

Place on the pre-heated tray and season with salt & pepper. Set the thermometer to 60°c and insert horizontally into the centre of the meat. Put into the oven until the thermometer alarm sounds (approx 1 -1½ hours).

CHEFS TIP: Just before serving brush with a thin layer of dijon mustard & roll in finely chopped fresh soft herbs of your choice. Choose a milder herb like flat leaf parsley, chives, basil, chervil.

Pan to Oven Roasting: Pre-heat a conventional oven to 230°c/450°f/Gas 8. First sear in a pan on all sides for 6-8 minutes, then roast in the oven at 230°c.

Rare: 10 minutes
Medium/Rare: 12 minutes
Medium: 15 minutes
Well Done: 18-20 minutes

Take care not to overcook or the resulting fillet will be dry & tough. Then rest for at least 10 minutes before carving.

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.

Best to do in a wok. Heat oil in pan then add beef until cooked thoroughly. Prepare veg of choice (e.g. carrots, baby corn, brocoli etc.) and stir fry for 2-3 mins.

Can add sauce of choice e.g. soy sauce and also noodles if you like.