"Fabulous meals, well sized portions and great tastes, what’s not to like? Cook takes the stress out of entertaining especially at Christmas."
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Beef Fillet & Béarnaise
A prime beef fillet, coated with creamed horseradish and wrapped in Dingley Dell higher-welfare, air-dried ham, served with a Béarnaise-style sauce with a hint of tarragon.
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Tell Me More
Please note: this needs defrosting for 24 hours in the fridge before cooking. The sauce microwaves from frozen.
- The cooking times on the packaging will ensure a medium or medium-rare finish, depending on how long you let the beef rest. If using a meat thermometer, the beef should reach an internal temperature of between 53°-55°C when you remove it from the oven. For medium-rare, leave to rest for 10mins where the internal temperature should be 60°C. And for medium, leave to rest for 20mins where the temperature should be closer to 65°C. If you’d like it well done (we don’t recommend it – do remember it will be more cooked at the ends anyway), you’ll want an internal temperature of 65°C from the oven and 75°C once rested.
- British or Irish beef fillet – the finest cut there is – wrapped in higher-welfare ham that’s been air-dried for five months.
Try it With
- Keep it simple with Roast Potatoes, steamed tenderstem broccoli or Trio of Greens.
- For a very special dinner, it’s great with Dauphinoise Potatoes, and some seasonal green veg (green beans with kale and petit pois garnished with toasted almonds works well).
- For something a little more informal, but still special, serve with a pea shoot, watercress and courgette ribbon salad, and some thin-cut fries.
How We Make It
- The Prep Team make a roasted shallot duxelle with horseradish
- They coat the beef fillet in the duxelle before wrapping it with four slices of the air-dried ham
- The sauce, inspired by the classic French Béarnaise, is made from scratch
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 708 | 1,225 |
| Energy (cal) | 170 | 294 |
| Protein (g) | 16.3 | 28.2 |
| Carbohydrate (g) | 1.9 | 3.3 |
| of which: sugars (g) | 0.9 | 1.6 |
| Fat (g) | 10.7 | 18.5 |
| of which are saturates (g) | 4.9 | 8.5 |
| Fibre (g) | 0.2 | 0.3 |
| Sodium (g) | 0.18 | 0.31 |
| Salt (g) | 0.45 | 0.775 |
Please Note: The details above are correct as of 3 January 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
Beef Fillet (82%): Beef (70%), Shallots, Air Dried Ham (3%) (Pork Leg, Salt, Seasoning (Dextrose, Natural Flavourings, Smoke Flavourings, Saccharose, Antioxidants: Sodium Ascorbate, Preservatives: Potassium Nitrate), Sodium Nitrite), Sunflower Oil, Horseradish Sauce (Spirit Vinegar, Horseradish, Turnip, Rapeseed Oil, Water, Glucose Fructose Syrup, Sugar, Flavourings, Salt, Pasteurised Egg Yolk Powder, Thickener (Xanthan Gum), Mustard Flour, Preservative (Sodium Metabisulphite)), Thyme, Black Pepper.
Bearnaise Sauce (18%): Water, Crème Fraiche [Milk] (Preservative: Potassium Sorbate), Double Cream [Milk], White Wine Vinegar (Antioxidant: Sulphur Dioxide), Shallots, Semi Skimmed Milk, Salted Butter [Milk], Cornflour, Chicken Glace (Concentrated Broth from Chicken Meat (Water, Extract), Maltodextrin (Potato), Yeast Extract, Salt, Glucose and Onion Powder), English Mustard (Water, Mustard Flour, Sugar, Salt, Wheat Flour, Turmeric), Tarragon, Bay Leaves, Ground Turmeric.
Please Note: The details above are correct as of 3 January 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
serves 6
DEFROST BEFORE COOKING
Defrost Instructions:
Remove the beef fillet from the box and defrost in the fridge for 24hrs.
Oven:
Oven Settings
Microwave:
Extra Warnings:
Althought every care has been taken to remove all bones, some may be remain. Steam may be released when removing film lid for the sauce.
Please Note: The details above are correct as of 3 January 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Milk, Eggs, Mustard, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 3 January 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.
"Fabulous meals, well sized portions and great tastes, what’s not to like? Cook takes the stress out of entertaining especially at Christmas."
Isabelle - Trustpilot
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