Sirloin & Fillet Roast with Mushroom Duxelles
Luxurious hand prepared roast
- Grass-fed British beef
- Hand prepared by expert Butchers
- Rich mushroom and mustard duxelles
- Code: B2374
- Price per kg:
- Item weight:
- Servings: 6
| Origin: | UK |
| Produced: | UK |
| Welfare: | Grass-fed |
| Accreditation: | Naturally reared |
Luxuriously tender beef fillet, coated in rich mushroom and grain mustard duxelles, wrapped around with succulent grass-fed British sirloin to create a mouthwatering centrepiece roast.
Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow the meat to come to room temperature for at least 30 minutes before cooking.
Place the joint on a wire rack within a baking tray. Brush with oil and season with salt and pepper and cook to your liking.
Traditional roasting: preheat the oven to 230°C / fan 220°C / gas 9, sear the meat in the preheated oven for 20 minutes in the oven.
After searing reduce oven temperature to 180°C / fan 160°C / gas 5 and cook for:
Rare: 30-32 minutes (internal rested temperature 45-47°C)
Medium: 48-50 minutes (internal temperature 55-60°C)
Well done: 65-70 minutes (internal temperature 65-70°C)
Once joint is cooked, rest it in the warm place for at least 20-30 minutes.
Low temperature cooking (medium result): preheat oven and baking tray to 80°C without the fan. Pat dry with kitchen paper.
Heat a little oil in a large frying pan and sear the meat all over for 6-8 minutes in total.
Place onto the preheated tray and season with salt & pepper. Set thermometer to 60°C, insert horizontally into centre of the meat. Put into oven until the thermometer alarm sounds (approx. 3-3½ hours).
Cooking appliances vary in performance, these are guidelines only.
Place the joint on a wire rack within a baking tray. Brush with oil and season with salt and pepper and cook to your liking.
Traditional roasting: preheat the oven to 230°C / fan 220°C / gas 9, sear the meat in the preheated oven for 20 minutes in the oven.
After searing reduce oven temperature to 180°C / fan 160°C / gas 5 and cook for:
Rare: 30-32 minutes (internal rested temperature 45-47°C)
Medium: 48-50 minutes (internal temperature 55-60°C)
Well done: 65-70 minutes (internal temperature 65-70°C)
Once joint is cooked, rest it in the warm place for at least 20-30 minutes.
Low temperature cooking (medium result): preheat oven and baking tray to 80°C without the fan. Pat dry with kitchen paper.
Heat a little oil in a large frying pan and sear the meat all over for 6-8 minutes in total.
Place onto the preheated tray and season with salt & pepper. Set thermometer to 60°C, insert horizontally into centre of the meat. Put into oven until the thermometer alarm sounds (approx. 3-3½ hours).
Cooking appliances vary in performance, these are guidelines only.
Beef (94%), mushroom duxelle (5%) (mushrooms, onions, salt, olive oil, parsley, black pepper, tarragon, chives)), MUSTARD (white wine vinegar, water, mustard MUSTARD seed, honey, salt, brown MUSTARD husk, natural spice flavouring, tarragon)), breadcrumb (rice flour, gram flour, maize starch, salt, dextrose).
- Energy: 562 kJ/134 kcal
- Fat: 4.7g, of which Saturates: 2g
- Carbohydrate: 0.6g, of which Sugars: 0.1g
- Fibre: 0.2g
- Protein: 22.3g
- Salt: 0.28g
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
Simple Registration
About You