Sirloin Joint with Truffle Butter - 21 Days Matured (1.54kg)

SCOTCH BEEF (97%),TRUFFLE BUTTER (2.5%) (Butter (Milk), Sunflower Oil, Mushrooms, Yeast Extract, Roasted Garlic Purée, Porcini Mushroom Powder, Salt, Cornflour, Extra Virgin Olive Oil, Black Truffle, Flavouring, Black Olives, Carrots, Celery, Dried Parsley, Black Pepper, Dried Chilli) Cracked Black Pepper, Salt.

Typical values per 100g:
Energy: 889kj/ 214kcal
Fat: 14.3g
Saturated Fat: 6.6g
Carbohydrate: < 0.5g
of which sugars: 0.0g
Fibre: 0.0g
Protein: 21.1g
Salt: 0.26g

Storage: Keep refrigerated below 5°C at the bottom of the fridge. Once opened, use immediately.
Freezing: For best results, freeze on day of delivery or before the use by date shown on the front of the pack. Use within three months of freezing. Defrost in a refrigerator ideally in the original packaging. Defrost thoroughly before use.

Warnings: This product is raw and must be cooked. Handling raw meat safely: Wash hands and dry thoroughly before and after handling raw meat, and after disposing of packaging. Use separate chopping boards and utensils for raw meat. Always cover meat and store at the bottom of the fridge.

Milk, Celery

United Kingdom

OVEN
Remove all packaging and allow product to stand at room temperature for 30 minutes before cooking and preheating oven. Oil and season surface of meat and sea all over in a hot frying pan, before transferring to a roasting tray and placing in the oven.
Alternatively, sear in oven at 220°C for 10 min then reduce temperature to 200°C / 180°C Fan / Gas Mark 6 to continue cooking.

Rare: 20 minutes per 500g
Medium: 25 minutes per 500g
Well done: 30 minutes per 500g

Remove from oven, cover with foil and rest for 30 minutes before carving.

Carving instruction:

for best results, carve thinly using a sharp knife.
1. Secure a large chopping board by placing on top of a damp cloth.
2. Using a pronged carving fork, place the joint onto the chopping board with the fat at the bottom.
3. Secure the joint by pushing the fork through the centre of the joint from above and hold firmly.
4. place the joint on the chopping board and slice thinly into 5mm slices using a sharp knife.
5. only carve as many slices as required to preserve the succulence and tenderness of the joint.

Serving:

Heat the truffle butter in a small sauce pan or microwave until completely melted. Pour truffle butter over sliced beef to serve.