Pink pepper eye fillet with tarragon cream
Pink pepper eye fillet with tarragon cream close up
Pink pepper eye fillet with tarragon cream

Pink pepper eye fillet with tarragon cream

Pink pepper eye fillet with tarragon cream

We paint a lovely piece of eye fillet with Dijon mustard and top it with a festive blend of cracked pink peppercorns, thyme, and flaky sea salt. It then gets a hard and fast sear to seal in the juices and create some colour before it gets roasted in the oven at yours. Once done, it’s partnered up with our tarragon cream which features the likes of fresh tarragon, lemon zest, garlic and chopped cornichons. Level ten flavour and level two effort. 

To Serve

Serve hot with potato gratin and Brussels sprouts or cold as part of a share table with the prosciutto-wrapped chicken, pistachio and cranberry ballotines and salads.

Ingredients

Beef eye fillet (85%), Dijon mustard (sulphites), olive oil, pink peppercorns, sea salt, black pepper, thyme, salt. Tarragon cream (14%) (sour cream (pasteurised cream (cream, milk), cultures), creme fraiche (pasteurised cream (milk), cultures), cornichons, mustard, lemon juice, garlic, salt, tarragon, lemon zest)

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 175g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1250 kJ 714 kJ
PROTEIN 32.5 g 18.6 g
FAT (TOTAL) 16.9 g 9.6 g
-SATURATED 7.8 g 4.5 g
CARBOHYDRATE 2.0 g 1.1 g
-SUGARS 1.4 g 0.8 g
SODIUM 563 mg 322 mg

Allergens

Does contain: milk, sulphites

May contain: crustaceans, eggs, fish, gluten, lupin, molluscs, peanuts, sesame, soy, tree nuts, wheat
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SIZE GUIDE

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Serves 4-6

SERVES 4-6

1kg of eye fillet and 140g tarragon crème. Serves 4 as the only protein or 6 or more on a Christmas buffet.

To Cook

prep level
Some Prep

Defrost fully. This product will take 48-72 hours to defrost. Remove from the fridge 1 hour before cooking and bring to room temperature. Remove the sachet of tarragon cream and place the beef on a paper-lined baking tray. Preheat oven (FF) to 200C, drizzle the beef with olive oil and place the tray in the oven. Cook to your liking: Rare: 20-25 minutes (internal temperature 60C), Medium: 25-30 minutes (65-70C), Well done: 30-35 minutes (75C). Loosely cover with foil and rest for 15-20 minutes. Snip off the string and carefully remove it. Slice into 1-1.5cm slices, spoon over the pan juices and serve with tarragon cream (not heated) on the side. Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 24 hours. This product contains raw beef and must be cooked before consumption.