Thick Cut Scotch Beef Sirloin Steak with Peppercorn Sauce (550g)

Scotch Beef (81%), Peppercorn Sauce (18%) (Water, Whipping Cream (Milk), Beef Stock (Water, Roast Beef Bone, Tomato Puree, Onions, Carrots), Brandy, Shallots, Green Peppercorns (Green Peppercorns, Water, Salt), Cornflour, Sunflower Oil, Dijon Mustard (Water, Mustard Flour, Spirit Vinegar, Sea Salt, Mustard Husk, Pimento, Turmeric), Demerara Sugar, Thyme, Salt).

For allergens see ingredients in bold.

Typical values per 100g:  

Energy: 574kJ, 137kcal, 

Fat: 5.6g, 

of which saturates: 2.6g, 

carbohydrate: 1.1g, 

of which sugars: <0.5g,

fibre: <0.5g, 

protein: 20.1g, 

salt: 0.21g 

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 use by date

shown on the front of the pack. Use within three months of freezing. Defrost 

thoroughly in a refrigerator 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.

Milk, Mustard

United Kingdom - Scotch

Remove from packaging 10 min before cooking. Remove sauce sachet and set aside for later use. Pat steak dry with kitchen paper. Preheat dry pan to high. Lightly oil, season and place into pan for 2 min each side. Transfer to a roasting tray and place into into a preheat oven. Electric 200°C, Fan 180°C, Gas 6.

Remove from oven. Rest for 5 mins before serving. Meanwhile, heat decant peppercorn sauce into a small sauce pan, heat on a medium heat for 1-2 mins. Pour Sauce over steak to serve. 

Tray: Recycle

Film: Don't Recycle

Sachet: Don't Recycle