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Take your Scotch beef fillet out of the fridge 30–45 minutes before cooking, pat dry and season well with salt. Heat a pan until very hot, add a little oil and sear the steak for 2–3 minutes on each side. Add the garlic butter and baste for another minute or two, cooking to your preferred finish (around 52–55°C for medium rare). Remove from the pan and rest for 5–10 minutes. For the Scottish half lobster tails, lightly season, then cook flesh-side down in a hot pan for 2–3 minutes. Flip, add garlic butter and cook for a further 2–3 minutes until the flesh is opaque and tender. Slice the steak, serve alongside the lobster, spoon over extra garlic butter and finish with chimichurri. Steak Cooking Guide: Rare – 48–50°C Cool red centre, very soft Medium Rare – 52–55°C (most popular) Warm red centre, tender and juicy Medium – 57–60°C Pink centre, slightly firmer Medium Well – 63–65°C Slight hint of pink, firmer texture Well Done – 70°C+ Fully cooked through, little to no pink
Storage Instructions: once defrosted, do not refreeze; treat as fresh, use within 3 days
Product Info
- Avg size
- Allergen
Cooking
Take your Scotch beef fillet out of the fridge 30–45 minutes before cooking, pat dry and season well with salt. Heat a pan until very hot, add a little oil and sear the steak for 2–3 minutes on each side. Add the garlic butter and baste for another minute or two, cooking to your preferred finish (around 52–55°C for medium rare). Remove from the pan and rest for 5–10 minutes. For the Scottish half lobster tails, lightly season, then cook flesh-side down in a hot pan for 2–3 minutes. Flip, add garlic butter and cook for a further 2–3 minutes until the flesh is opaque and tender. Slice the steak, serve alongside the lobster, spoon over extra garlic butter and finish with chimichurri. Steak Cooking Guide: Rare – 48–50°C Cool red centre, very soft Medium Rare – 52–55°C (most popular) Warm red centre, tender and juicy Medium – 57–60°C Pink centre, slightly firmer Medium Well – 63–65°C Slight hint of pink, firmer texture Well Done – 70°C+ Fully cooked through, little to no pink
Storage
Storage Instructions: once defrosted, do not refreeze; treat as fresh, use within 3 days
