Indulge in a taste of pure luxury with our Premium Fillet Choice Selection. Elevate your dining experience to new heights and treat yourself to a selection of exquisite cuts.

First on the menu is our traditional Chateaubriand, a cut that exudes elegance and sophistication. This centrepiece of perfection is a true symbol of culinary mastery, offering unparalleled tenderness and a depth of flavour that will leave you in awe. Prepare to be transported to a world of indulgence as you savour every sumptuous bite.

For a gourmet twist, we proudly present two British Fillet Steak Burgers, each crafted with meticulous attention to detail. Made from the finest fillet steak, these burgers are a testament to quality and taste. Sink your teeth into these succulent creations and let the premium beef tantalise your palate, delivering a burst of flavours that will leave you craving more.

Lastly, we present two Filet Mignon, delicate and refined cuts that embody the pinnacle of luxury. Each bite is a symphony of tenderness, showcasing the impeccable texture and buttery-smooth melt-in-your-mouth experience that Filet Mignon is renowned for. Prepare to be captivated by its delicate flavours and let the exquisite taste transport you to a world of culinary indulgence.

With our Premium Fillet Choice Selection, you can embark on a journey of gastronomic splendour. Immerse yourself in the lap of luxury, savouring the finest cuts that have been carefully curated to elevate your dining experience. Treat yourself to the ultimate feast and let the flavours of premium fillet steak take centre stage.

Cooking Instructions:
 
Traditional Chateaubriand:

Cooking guidelines from defrosted:

Pan to oven roasting: 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.

British Fillet Steak Burger:

Cooking guidelines from defrosted: remove the burgers from the packaging and allow to come to room temperature for at least 20 minutes before cooking.

Preheat a heavy based frying pan to a medium-high temperature. Brush each side of the burger with a little oil.

Cook the burgers for 10-11 minutes, turning carefully, occasionally and searing all over. Don't press down whilst cooking as this can dry them out. Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.

Ensure product is fully cooked & piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance; these are guidelines only.

Filet Mignon:

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.

Ingredients:
 
Allergen advice: for allergens, including cereals containing gluten, see ingredients in CAPITALS.

British Fillet Steak Burger:

Beef (95%), gluten free breadcrumbs (rice flour, gram flour, maize starch, salt, dextrose), water, salt, cracked black pepper.

Nutritional Information: (Typical per 100g)

Traditional 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

British Fillet Steak Burger:

Energy: 736 kJ/176 kcal
Fat: 7.4g, of which Saturates: 3.2g
Carbohydrate: 1.6g, of which Sugars: 0g
Fibre: 0.1g
Protein: 25.7g
Salt: 0.74g

Filet Mignon:

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