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For those who appreciate the finer things in life, give the gift of gourmet dining - from supremely rich Chateaubriand to our impressively sized, award-winning Tomahawk Steak, not forgetting our signature Alpine Fries, this grass-fed British beef is a gift for the connoisseur.
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NUTRITIONAL INFORMATION
Energy: 757 kJ/181 kcal Fat: 8g, of which Saturates: 3g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20g Salt: 0.13g Energy: 1052 kJ/253 kcal Fat: 19.8g, of which Saturates: 8.9g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 18.8g Salt: 0.13g Energy: 841 kJ/201kcal Fat: 13g, of which Saturates: 5g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20g Salt: 0.13g Energy: 726 kJ/174kcal Fat: 10.1g, of which Saturates: 4.3g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20.7g Salt: 0.14g Energy: 832 kJ/199kcal Fat: 22g, of which Saturates: 9g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 18g Salt: 0.14g Energy: 967 kJ/231 kcal Fat: 11g, of which Saturates: 4.4g Carbohydrate: 29g, of which Sugars: 0.9g Fibre: 3.3g Protein: 2.4g Salt: 1.6g -
- 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
HOW TO STORE
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Cooking Instructions:
Traditional Chateaubriand
Cooking guidelines from defrosted: 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.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked. Sirloin Steak 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. Ribeye Steak 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. Extra Trimmed Rump Steak 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: 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.
Cooking appliances vary in performance, these are guidelines only. Dry Aged Tomahawk Steak 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.
Preheat oven to 230°C / fan 210°C / gas 8 and a frying or griddle pan. Once hot, add a little oil to the pan. Sear the meat for 4-5 minutes.
Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Cook the steaks to your liking following the recommended times.
Rare: 8-10 minutes
Medium-Rare: 12-14 minutes
Medium: 16-18 minutes
Well Done: 20-22 minutes
Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes.
Low temperature cooking 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 5-6 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 1½-2 hours. 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. Alpine Fries Cooking guidelines: for best results, cook from frozen. Remove product from packaging before cooking.
Pan fry: preheat a little oil in a pan over a medium heat, place Alpine Fries in carefully and cook for 4-5 minutes until crisp. Turn regularly during cooking.
Chef's tip: pan fry your Alpine Fries in the juices left in your steak pan while your steak is resting! If it was a leaner steak, like fillet or rump, add a splash more oil to ensure there is enough.
Oven: place on a tray lined with baking paper and cook in a preheated oven at 200°C / fan 190°C / gas 5 for 13-15 minutes.
Deep fry: in preheated oil at 180°C for 4-5 minutes.
Ensure the product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances very in performance, these are guidelines only. - 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
British Rump Steak Burger
Brian at Donald Russell- Serves: 8- 10 people
- Duration: 30 minutes
- Level: Medium
View recipe
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Alpine Fries
Potatoes (82%), Palm Oil (RSPO), Potato Starch, Salt, Dextrose, Turmeric.
Nutritional InformationProduct description
For those who appreciate the finer things in life, give the gift of gourmet dining - from supremely rich Chateaubriand to our impressively sized, award-winning Tomahawk Steak, not forgetting our signature Alpine Fries, this grass-fed British beef is a gift for the connoisseur.NUTRITIONAL INFORMATION
Energy: 757 kJ/181 kcal Fat: 8g, of which Saturates: 3g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20g Salt: 0.13g Energy: 1052 kJ/253 kcal Fat: 19.8g, of which Saturates: 8.9g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 18.8g Salt: 0.13g Energy: 841 kJ/201kcal Fat: 13g, of which Saturates: 5g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20g Salt: 0.13g Energy: 726 kJ/174kcal Fat: 10.1g, of which Saturates: 4.3g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20.7g Salt: 0.14g Energy: 832 kJ/199kcal Fat: 22g, of which Saturates: 9g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 18g Salt: 0.14g Energy: 967 kJ/231 kcal Fat: 11g, of which Saturates: 4.4g Carbohydrate: 29g, of which Sugars: 0.9g Fibre: 3.3g Protein: 2.4g Salt: 1.6g HOW TO STORE
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Alpine Fries
Potatoes (82%), Palm Oil (RSPO), Potato Starch, Salt, Dextrose, Turmeric.
Nutritional InformationCooking Instructions: Traditional Chateaubriand Cooking guidelines from defrosted: 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.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked. Sirloin Steak 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. Ribeye Steak 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. Extra Trimmed Rump Steak 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: 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.
Cooking appliances vary in performance, these are guidelines only. Dry Aged Tomahawk Steak 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.
Preheat oven to 230°C / fan 210°C / gas 8 and a frying or griddle pan. Once hot, add a little oil to the pan. Sear the meat for 4-5 minutes.
Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Cook the steaks to your liking following the recommended times.
Rare: 8-10 minutes
Medium-Rare: 12-14 minutes
Medium: 16-18 minutes
Well Done: 20-22 minutes
Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes.
Low temperature cooking 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 5-6 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 1½-2 hours. 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. Alpine Fries Cooking guidelines: for best results, cook from frozen. Remove product from packaging before cooking.
Pan fry: preheat a little oil in a pan over a medium heat, place Alpine Fries in carefully and cook for 4-5 minutes until crisp. Turn regularly during cooking.
Chef's tip: pan fry your Alpine Fries in the juices left in your steak pan while your steak is resting! If it was a leaner steak, like fillet or rump, add a splash more oil to ensure there is enough.
Oven: place on a tray lined with baking paper and cook in a preheated oven at 200°C / fan 190°C / gas 5 for 13-15 minutes.
Deep fry: in preheated oil at 180°C for 4-5 minutes.
Ensure the product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances very in performance, these are guidelines only.What our customers think about us
WHAT OUR CUSTOMER THINK OF OUR PRODUCTS…
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Gourmet Steak Collection
- SKU:
- D5340
- Weight:
- 3.700 KGS
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- Rich, grass-fed British beef | Fully matured up to 35 days | Luxury steak cuts and crisp Alpine Fries
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A steak selection for the connoisseur
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