"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
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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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.
"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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