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Matured on the bone for 35 days, these mouthwateringly juicy rib steaks are packed full of deep, rich flavour. Paired with our hand-selected sides and a tangy, creamy Lemon Meringue Cheesecake, they make a delicious luxury meal for two.
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NUTRITIONAL INFORMATION
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: 967 kJ/231 kcal Fat: 11g, of which Saturates: 1g Carbohydrate: 29g, of which Sugars: 0.9g Fibre: 3.3g Protein: 2.4g Salt: 1.6g Energy: 507 kJ/122 kcal Fat: 7.9g, of which Saturates: 4.5g Carbohydrate: 5.6g, of which Sugars: 2.6g Fibre: 4.1g Protein: 5g Salt: 0.1g Energy: 343 kJ/83 kcal Fat: 5.4g, of which Saturates: 3.4g Carbohydrate: 3.7g, of which Sugars: 1.8g Fibre: 0.7g Protein: 4.7g Salt: 0.6g Energy: 660 kJ/159 kcal Fat: 11.2g, of which Saturates: 6.3g Carbohydrate: 16.5g, of which Sugars: 2.5g Fibre: 1.1g Protein: 4.1g Salt: 0.4g Energy: 1169 kJ/278 kcal Fat: 14g, of which Saturates: 7.7g Carbohydrate: 33g, of which Sugars: 27g Fibre: 0.4g Protein: 6.5g Salt: 0.5g -
- 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:
Luxury Cote de Boeuf
Cooking guidelines from defrosted. Remove defrosted steak from packaging and pat dry with kitchen paper. Allow to come to room temperature for 30 minutes before cooking.
Preheat oven to 250°C / fan 230°C/ gas 9 and heat a heavy based frying pan on the hob until almost smoking. Brush oil onto the steak and place in the pan and sear for 5-6 minutes.
Once seared, place steak uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven following the recommended times or use a meat thermometer to check.
Rare: 10 minutes
Medium Rare: 15 minutes
Medium: 20 minutes
Well Done: 26 - 28 minutes
Remove meat from oven, cover with foil and leave to rest in a warm place for at least 10 minutes.
Please note: cooking appliances vary in performance; these are guidelines only
Low Temperature Cooking Method:
Step 1
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.
Step 2
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.
Step 3
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 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. Green Vegetables with Wild Garlic Butter Cooking guidelines from frozen: microwave: based on 900W
Pierce the film and heat for 2 minutes on full power. Give the pack a little shake and heat for a further 1 minute, on full power, until piping hot.
Leave to stand for 1 minute Stir well and serve immediately.
Please note: cooking appliances vary in performance; these are guidelines only. Do not reheat once cooked. Cauliflower Cheese For best results cook from frozen in the oven.
Oven: remove film lid and place tray onto a baking tray.
Cook in a preheated oven at 200°C / fan 180°C / gas 6 until piping hot.
from frozen: 40-45 minutes
from defrosted: 30-35 minutes.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked. Creamy Peppercorn Sauce Cooking guidelines from defrosted:
Hob: decant contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot, serve immediately.
Microwave: based on 900W, on a medium setting. Decant contents into a microwavable dish, cover loosely and cook for 2 minutes 15 seconds until piping hot. Stir well and serve immediately. Do not reheat once cooked. Lemon Meringue Cheesecake Remove required portions, leave collars on, defrost in refrigerator. Pop collar prior to serving. - 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
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Alpine Fries
Potatoes (82%), Palm Oil (RSPO), Potato Starch, Salt, Dextrose, Turmeric.
Green Vegetables with Wild Garlic Butter
Please note: May contain nuts
Vegetables in variable proportions (68%) [Peas, Edamame SOYA Beans, Green Beans], Blanched Cabbage (22%), Wild Garlic Butter (8%) [Butter (MILK), Maize Starch, Chive, Parsley, Wild Garlic, Concentrate Lemon Juice, Sea Salt, Garlic Puree, Ground White Pepper].
Cauliflower Cheese
Please note: May contain nuts, peanuts & sesame seeds
Cauliflower florets (48%), water, pasteurised whole MILK, vintage cheddar cheese (MILK) (5.5%) single cream (MILK), modified maize starch, red Leicester cheese (MILK) (1%) (contains: colour annatto norbixin), salt, Dijon MUSTARD (water, brown MUSTARD seed, white vinegar, salt), lemon juice from concentrate.
Creamy Peppercorn Sauce
Please note: Manufactured on a site that handles nuts, gluten, crustaceans, egg, soya, mustard, fish & sesame
Reduced chicken stock (spring water, chicken bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves), whipping cream (MILK), reduced beef stock (spring water, beef bones, chicken bones, veal bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves) white wine (white wine, preservative [SULPHUR DIOXIDE]), onion, brandy (brandy, colour caramel), maize starch, green peppercorns (2%) (green peppercorns, water and white wine vinegar [SULPHITES]), beef fat (spring water, beef bones, chicken bones, veal bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves) garlic puree (garlic, acidity regulator [citric acid]), salt, cracked black pepper.
Lemon Meringue Cheesecake
2% fat soft cheese (38%) (MILK), sugar, full fat soft cheese (8%) (MILK), cream (MILK), EGG, biscuit crumb (plain & wholemeal WHEAT flour (fortified with ascorbic acid, calcium, iron, thiamin & niacin), sugar, vegetable oil (rspo certified palm & rapeseed), EGG, baking powder), MILK, water, modified tapioca starch, lemon juice & zest (2%), vegetable fat (rspo certified palm & rapeseed), milk chocolate (sugar, vegetable fat(coconut & rspo certified palm), MILK whey powder, skimmed MILK powder, cocoa powder, emulsifier SOYA lecithin, natural vanilla flavouring), butter (MILK), modified starch from waxy maize, citric acid, meringue (EGG), guar gum, locust bean gum, xanthan gum.Nutritional InformationProduct description
Matured on the bone for 35 days, these mouthwateringly juicy rib steaks are packed full of deep, rich flavour. Paired with our hand-selected sides and a tangy, creamy Lemon Meringue Cheesecake, they make a delicious luxury meal for two.
NUTRITIONAL INFORMATION
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: 967 kJ/231 kcal Fat: 11g, of which Saturates: 1g Carbohydrate: 29g, of which Sugars: 0.9g Fibre: 3.3g Protein: 2.4g Salt: 1.6g Energy: 507 kJ/122 kcal Fat: 7.9g, of which Saturates: 4.5g Carbohydrate: 5.6g, of which Sugars: 2.6g Fibre: 4.1g Protein: 5g Salt: 0.1g Energy: 343 kJ/83 kcal Fat: 5.4g, of which Saturates: 3.4g Carbohydrate: 3.7g, of which Sugars: 1.8g Fibre: 0.7g Protein: 4.7g Salt: 0.6g Energy: 660 kJ/159 kcal Fat: 11.2g, of which Saturates: 6.3g Carbohydrate: 16.5g, of which Sugars: 2.5g Fibre: 1.1g Protein: 4.1g Salt: 0.4g Energy: 1169 kJ/278 kcal Fat: 14g, of which Saturates: 7.7g Carbohydrate: 33g, of which Sugars: 27g Fibre: 0.4g Protein: 6.5g Salt: 0.5g HOW TO STORE
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Alpine Fries
Potatoes (82%), Palm Oil (RSPO), Potato Starch, Salt, Dextrose, Turmeric.
Green Vegetables with Wild Garlic Butter
Please note: May contain nuts
Vegetables in variable proportions (68%) [Peas, Edamame SOYA Beans, Green Beans], Blanched Cabbage (22%), Wild Garlic Butter (8%) [Butter (MILK), Maize Starch, Chive, Parsley, Wild Garlic, Concentrate Lemon Juice, Sea Salt, Garlic Puree, Ground White Pepper].
Cauliflower Cheese
Please note: May contain nuts, peanuts & sesame seeds
Cauliflower florets (48%), water, pasteurised whole MILK, vintage cheddar cheese (MILK) (5.5%) single cream (MILK), modified maize starch, red Leicester cheese (MILK) (1%) (contains: colour annatto norbixin), salt, Dijon MUSTARD (water, brown MUSTARD seed, white vinegar, salt), lemon juice from concentrate.
Creamy Peppercorn Sauce
Please note: Manufactured on a site that handles nuts, gluten, crustaceans, egg, soya, mustard, fish & sesame
Reduced chicken stock (spring water, chicken bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves), whipping cream (MILK), reduced beef stock (spring water, beef bones, chicken bones, veal bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves) white wine (white wine, preservative [SULPHUR DIOXIDE]), onion, brandy (brandy, colour caramel), maize starch, green peppercorns (2%) (green peppercorns, water and white wine vinegar [SULPHITES]), beef fat (spring water, beef bones, chicken bones, veal bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves) garlic puree (garlic, acidity regulator [citric acid]), salt, cracked black pepper.
Lemon Meringue Cheesecake
2% fat soft cheese (38%) (MILK), sugar, full fat soft cheese (8%) (MILK), cream (MILK), EGG, biscuit crumb (plain & wholemeal WHEAT flour (fortified with ascorbic acid, calcium, iron, thiamin & niacin), sugar, vegetable oil (rspo certified palm & rapeseed), EGG, baking powder), MILK, water, modified tapioca starch, lemon juice & zest (2%), vegetable fat (rspo certified palm & rapeseed), milk chocolate (sugar, vegetable fat(coconut & rspo certified palm), MILK whey powder, skimmed MILK powder, cocoa powder, emulsifier SOYA lecithin, natural vanilla flavouring), butter (MILK), modified starch from waxy maize, citric acid, meringue (EGG), guar gum, locust bean gum, xanthan gum.Nutritional InformationCooking Instructions: Luxury Cote de Boeuf Cooking guidelines from defrosted. Remove defrosted steak from packaging and pat dry with kitchen paper. Allow to come to room temperature for 30 minutes before cooking.
Preheat oven to 250°C / fan 230°C/ gas 9 and heat a heavy based frying pan on the hob until almost smoking. Brush oil onto the steak and place in the pan and sear for 5-6 minutes.
Once seared, place steak uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven following the recommended times or use a meat thermometer to check.
Rare: 10 minutes
Medium Rare: 15 minutes
Medium: 20 minutes
Well Done: 26 - 28 minutes
Remove meat from oven, cover with foil and leave to rest in a warm place for at least 10 minutes.
Please note: cooking appliances vary in performance; these are guidelines only
Low Temperature Cooking Method:
Step 1
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.
Step 2
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.
Step 3
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 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. Green Vegetables with Wild Garlic Butter Cooking guidelines from frozen: microwave: based on 900W
Pierce the film and heat for 2 minutes on full power. Give the pack a little shake and heat for a further 1 minute, on full power, until piping hot.
Leave to stand for 1 minute Stir well and serve immediately.
Please note: cooking appliances vary in performance; these are guidelines only. Do not reheat once cooked. Cauliflower Cheese For best results cook from frozen in the oven.
Oven: remove film lid and place tray onto a baking tray.
Cook in a preheated oven at 200°C / fan 180°C / gas 6 until piping hot.
from frozen: 40-45 minutes
from defrosted: 30-35 minutes.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked. Creamy Peppercorn Sauce Cooking guidelines from defrosted:
Hob: decant contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot, serve immediately.
Microwave: based on 900W, on a medium setting. Decant contents into a microwavable dish, cover loosely and cook for 2 minutes 15 seconds until piping hot. Stir well and serve immediately. Do not reheat once cooked. Lemon Meringue Cheesecake Remove required portions, leave collars on, defrost in refrigerator. Pop collar prior to serving.What our customers think about us
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Luxury Cote de Boeuf Restaurant Box
- SKU:
- D4158
- Weight:
- 0.000 KGS
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