Oven cook from chilled. If freezing at home defrost thoroughly before cooking.
220°C. / Fan 180°C / Gas 7.
3 ½ Minutes per 100g
(Electric & Fan), 4 ½ Minutes per 100g (Gas).
Before cooking: Pre-heat pan to a
medium/high heat. Leave beef joint at room
temperature for 15 minutes. Remove all
packaging and set aside the butter, thyme
and jus sachet for later use. Rub 2tsp of oil
over all sides of the beef. Place into a dry
pan and cook for 4 minutes, ensuring all
sides are seared. Place beef onto roasting
tray on the middle shelf of the oven and cook
for 3 ½ Minutes per 100g (Electric & Fan), 4
½ Minutes per 100g (Gas).
During cooking: Remove from oven, and
carefully place butter and thyme on top of
beef and return to oven for the final 3
minutes of cooking. Remove the beef joint
from oven and loosely cover with foil and
allow to rest for 20 minutes.
After cooking: Whist the beef is resting,
transfer the contents of the jus sachet into a
small saucepan. Warm over a medium heat
and bring up to a simmer for 2 minutes,
stirring frequently. Place the rested joint onto
a chopping board and thinly slice. Serve the
beef on a warmed plate with the jus. Check
food is piping hot. All cooking appliances
vary. This is a guide only
For use by date: see front of pack. Keep refrigerated. Do not exceed the use by date.
For best quality, freeze as soon as possible after purchase and always within the use by date.
Once frozen consume within 3 months.
Defrost thoroughly and use within 24 hours.
Do not refreeze once defrosted.