Full Fillet of Beef - 1.6kg
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A superb carving dish. Cut from the head of the whole fillet, this joint of locally reared Yorkshire beef fillet has been dry aged on the bone for 21 days.
Hot sear at 220*C for 10 mins then allow 10 - 15 mins per 450g at 180*C/355*F/Gas 4. Spoon over the cooking juices, for readiness pierce with skewer at fattest point & press out juices Red = rare, Pink = medium, Clear = well done. Rest & cover for 15 mins before serving.
Min weight: 1.6kg, Serves 6 - 8
Ingredients: Beef (100%).