Scotch Beef Sirloin Joint with a rich red wine Jus - 21 Day Matured (1.58kg)
Our Beef Sirloin Joint (1.4kg) is prepared with 100% Scotch beef. The Joint is deliciously tender and perfectly enveloped in a rich red wine Jus (180g).
Scotch Beef Sirloin (88.5%), Red Wine Sauce (11.5%) (Water, Red Wine (Sulpher Dioxide), Roast Beef Stock (Water, Roast Beef Bone, Tomato Puree, Carrots, Onions), Onion, Beef Fat, Unsalted Butter (Milk), Redcurrant Jelly (Sugar, Water, Redcurrant Juice from Concentrate, Gelling Agent (Pectin)), Cornflour, Tomato Puree, Demerara Sugar, Salt, Roast Garlic Puree, Porcini Mushroom Powder, Caramelised Sugar Syrup, Thyme, Ground Black Pepper, Ground Bay Leaves), Cracked Black Pepper.
Typical values per 100g:
Energy 559kJ, 134kcal
of which Saturates 2.2g
of which Sugars 0.4g
Storage & Freezing
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. Wash and dry hands 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 fridge.
Contains Sulphites and Milk
Remove from fridge 15 min before cooking. Remove all packaging and set sauce sachet aside for later use. Preheat oven. Transfer joint to roasting tray. Place tray directly on oven shelf. Baste joint at regular intervals during cooking.
200oc, Fan Oven 180oc, Gas 6
Rare: 20 mins per 500g
Medium: 25 mins per 500g
Well done: 30 mins per 500g
Remove from oven, cover with foil and allow to rest for 15 min prior to carving. Decant the contents of the sauce sachet top a small sauce pan and heat on a medium heat until simmering.
Carve meat into 5mm thick slices. Pour over the Red wine Sauce to serve. Do not reheat.