British beef fillet steak medallions.A melt-in-the-mouth tender cut. Our No. 1 British Beef Fillet Steak Medallions are a premium cut, taken from the Chateaubriand end of the fillet. Finely marbled for a superb flavour, they're juicy and succulent. Best served rare or medium rare, they're delicious with a creamy gratin Dauphinoise and a crisp green salad. All our beef is British and comes from farmers we know and trust, who share our animal welfare values and commitment to sustainable farming. Their cattle are reared on grass, grain and forage.
Suitable for freezing
Waitrose own label
Storage and Usage
Keep Refrigerated
Suitable for Home Freezing
Storage and Usage
Keep covered. Store at bottom of refrigerator
Keep Refrigerated
Suitable for Home Freezing
Cooking Info
Shallow Fry (From Chilled)
Preparation: Remove all packaging (including absorbent pad) and allow to breathe for 10 minutes. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only.
Pan fry high/medium heat
Rare 10-12 mins
Medium 12-14 mins
Well done 16-18 mins
Heat 1 tbsp oil in a frying pan. Add steak and cook on high heat for 1 minute on each side to seal, reduce heat to medium and cook for the remaining time, turning occasionally. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker steaks, additional cooking time may be required. Once cooked, allow to rest for 5 minutes before removing strings and serving. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Do not reheat once cooled.
Serves 2
Manufacturer's Address
Produced for:
Waitrose Limited
Bracknell
Berkshire
RG12 8YA
UK.
Recycling
Component
Material
Recyclable
film
Plastic - Other
label-glued
Paper & card
absorbent pad
Mixed Material
tray
Plastic - Other
string
Mixed Material
Disclaimer
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