Serving Suggestion Video
Peppercorn Beef Fillet with a Béarnaise Sauce
28-day aged prime beef fillet with a peppercorn and coriander-seed crust served with a velvety béarnaise sauce.
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Tell Me More
- The very finest cut of grass-fed beef, aged for 28 days for more flavour and tenderness
- No need to defrost! Cooks straight from the freezer
- Comes with a lovely sharp yet creamy béarnaise – the classic sauce for fillet – made by hand from scratch in our kitchen
Try it With:
- The 50 minute cooking time specified in the tab below is for a rare fillet. Add 5mins for medium and another 5 for well done (although we think rare is best by far). Make sure you let it rest for 10 mins before carving.
- It you’re having it hot, try serving with garlic-roasted new potatoes and blanched fine green beans and peas.
- It’s also great cold. Either in a sandwich, carpaccio-style for a buffet with the béarnaise on the side, or with a potato salad made with mustard mayonnaise.
How We Make It At Our Kitchen
First our chefs seal the cured fillet by searing it. Then it is given a light covering of Dijon mustard and rolled in a mixture of crushed pink and green peppercorns and coriander seeds. Our version of béarnaise is made from a vinegar reduction infused with diced onion, bay leaves and peppercorns. It is then strained and stirred through a mixture of cream and crème fraiche, before we add lots of tarragon. It complements the peppery beef perfectly.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 897 | 1,014 |
| Energy (cal) | 216 | 244 |
| Protein (g) | 16.5 | 18.6 |
| Carbohydrate (g) | 0.8 | 0.9 |
| of which: sugars (g) | 0.6 | 0.7 |
| Fat (g) | 16.3 | 18.4 |
| of which are saturates (g) | 7.9 | 8.9 |
| Fibre (g) | 0 | 0 |
| Sodium (g) | 0.22 | 0.25 |
| Salt (g) | 0.55 | 0.625 |
Please Note: The details above are correct as of 30 October 2018 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 some of our curry pastes, which contain Citric Acid).
Beef Fillet (74%), Béarnaise Sauce (19%) [Milk, Sulphites, Mustard], Rapeseed Oil, Dijon Mustard, Green Peppercorns, Coriander Seeds, Pink Peppercorns, Black Pepper, Salt.
Béarnaise Sauce contains: Crème Fraiche, Double Cream, White Wine Vinegar, Onions, Tarragon, Dijon Mustard, Salt, Parsley, Black Pepper, Bay Leaf. Green Peppercorns contain: Green Peppercorns, Water, Salt, Lactic Acid. Dijon Mustard contains: Water, Mustard Seeds, Vinegar, Salt. White Wine Vinegar contains: Wine, Antioxidant: Sulphur Dioxide.
Please Note: The details above are correct as of 30 October 2018 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
Oven:
Oven Settings
Microwave:
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 30 mins. Cook the defrosted sauce in the microwave for 2 mins.
Extra Warnings:
Steam may be released when removing sauce lid.
Please Note: The details above are correct as of 30 October 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Milk, Mustard, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 30 October 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.
