Scotch Beef Rump Steaks with Peppercorn Sauce (564g)

Scotch Beef (82%), Peppercorn Sauce (18%) (Water, Whipping Cream (Milk), Beef Stock (Water, Roast Beef Bones, Tomato Puree, Onions, Carrots), Brandy, Shallots, Green Peppercorns (Green Peppercorns, Water, Salt), Cornflour, Sunflower Oil, Dijon Mustard (Water, Dried Mustard, Vinegar, Sea Salt, Mustard Husk, Pimento, Turmeric), Demerara Sugar, Thyme, Salt).

Typical values per 100g;
Kcal 129
kJ 541
protein 18.9g
Fat 5.2g
Saturated Fat 2.4g
Carbohydrate 1.0g
Sugar 0.3g
Fibre 0.1g
Salt 0.19g

Storage: keep refrigerated below 5°C at the bottom of the fridge. Once opened, use immediately. 

Freezing: For best result 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.

IMPORTANT: 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 /utensils for raw meat. Always cover meat and store at bottom of fridge.   

Milk, Mustard

United Kingdom

FRY: Remove from packaging 10 minutes before cooking and pat dry with kitchen paper. Preheat dry pan on HIGH. Lightly oil, season and place steak into pan. Turn halfway through cooking. 

Rare: 4-7 minutes.

Medium: 7-9 minutes. 

Remove steak from pan and rest for 5 minutes. Reduce heat and add sauce into pan. Heat for 1 min. Pour over steaks to serve.

Tray – Widely recycled

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