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Method

  1. Remove your joint from the packaging, pat dry & bring to room temperature.
  2. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan(gas 8).
  3. Choose a heavy-based oven proof frying pan.
  4. Rub goose or duck fat all over the beef then season with good quality sea salt & ceracked black pepper just prior to cooking.
  5. Over high heat sear the beef all over until then place in the centre of the pre heated oven and roast for 8-10 minutes, turning once or twice, the beef should be soft to touch with a little spring when pressed with your thumb, with a core temperature of 48°C before resting for a rare finish.
  6. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for a minimum of 10 minutes before carving.