Pan to Oven Roasting

Preheat oven to 230°C/ 210°C/ Gas 8. Remove from packaging, pat dry with kitchen paper.
Allow the meat to come to room temperature for 20 minutes.
Brush the meat with a little oil, first sear in a hot pan on all sides for 4-5 minutes in total, then place your meat uncovered on a rack in a roasting tin.
Season with salt & pepper, place into the preheated oven and cook for:

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

Cover with foil and rest in a warm place for at least 10 minutes.

Low Temperature Cooking (Medium Result)

Preheat oven and roasting tin to 80°C without the fan. Pat dry with kitchen paper. If desired smear 2 tbsp of Dijon mustard all over. Heat 1tbsp of oil in a large frying pan and sear the meat all over for 4-6 minutes in total. Place onto the preheated tin 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 60-90 minutes).

• Energy: 841 kJ/ 201 kcal
• Fat: 13g, of which Saturates: 5g
• Carbohydrate: 0g, of which Sugars: 0g
• Fibre: 0g
• Protein: 20g
• Salt: 0.13g

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