Centre-cut fillet
Oil
Salt & pepper
For Béarnaise: shallots, vinegar, egg yolks, butter, tarragon
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Centre-cut fillet
Oil
Salt & pepper
For Béarnaise: shallots, vinegar, egg yolks, butter, tarragon
1. Sear and roast fillet for 15–18 mins.
2. Whisk Béarnaise ingredients until thick.
3. Slice meat and serve with sauce.
Family run business centred on food since 1971. Suppliers of the highest quality fresh meat, frozen, dry & ambient food products.
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