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Rosé Veal, Striploin Fillet, 1 in a 225g pack
£14.68
In stock
About Product
What's it like?
Our Rose Veal Striploin Fillet is a similar taste to beef but is slightly lighter in colour, as the animals have been fed on a mix of grain & milk. It is full of great flavours & is extremely tender, perfect for any weekday supper.
- Our Rose Veal meat is sourced direct from the Netherlands.
- It's butchered by us, here at Kezie
- Pack includes 1x 225g Striploin Fillet
Nutritional Information
| VALUES OF COOKED PRODUCT | PRODUCT (PER 100G) |
|---|---|
| Energy (kJ) | 624 |
| Energy (kcal) | 149 |
| Fat (g) | 3.0 |
| of which Saturates (g) | 1.5 |
| Carbohydrates (g) | 0.5 |
| of which Sugars (g) | 0.5 |
| Fibre (g) | <0.1 |
| Protein (g) | 29.9 |
| Salt (g) | 0.17 |
Cooking Instructions
For best results pan fry from defrost. The following instructions are guidelines only. Ensure that the product is thoroughly cooked before serving.
Do NOT refreeze after defrosting.
PAN FRY
- Defrost in a refrigerator for 12 hours
- Remove from all packaging before cooking.
- Allow steak to rest at room temperature for 10 minutes before cooking.
- Rub the steak with a little oil and season with salt and pepper.
- Heat a heavy based frying pan over a high heat for 2-3 minutes.
- Place the steak in the dry pan and cook over a high heat for 1 minute each side.
- Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
- Once cooked, rest for at least 5 mins.
BBQ
- Defrost in a refrigerator for 12 hours
- Remove from all packaging before cooking.
- Allow steak to rest at room temperature for 10 minutes before cooking.
- Rub the steak with a little oil, and season with salt and pepper.
- Ensure the BBQ is hot, place gently on the griddle & cook for 2-3 minutes each side.
- Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
- Once cooked, rest for at least 5 mins.
Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 days.
Recipes & Videos
Pan-Seared Veal Striploin with Mushroom & Red Wine Sauce: Prepare the veal: Pat fillets dry and season generously with salt and pepper. Sear the veal: Heat olive oil in a non-stick pan over medium-high heat. Sear fillets 2–3 minutes per side for medium-rare (internal temp ~55–57°C). Remove from pan, cover loosely with foil, and rest 5 minutes. Make the mushroom & red wine sauce: In the same pan, add 1 tsp butter. Sauté shallots for 1–2 minutes. Add mushrooms and thyme; cook until softened, 3–4 minutes. Pour in red wine, scraping any browned bits from the pan. Simmer 2–3 min. Add stock and simmer until sauce reduces slightly. Stir in 1 tsp butter to finish the sauce Serve: Place veal fillets on plates, spoon sauce over the top. Serve with roasted potatoes or mashed potatoes and green beans or asparagus.
💡 Tips:
-
Use room-temperature fillets for even cooking.
-
Don’t overcrowd the pan when searing to get a nice golden crust.
-
You can swap red wine for Marsala or white wine for a slightly lighter sauce.
Ingredients
Rosé Veal Meat (100%)
Allergen Advice: For allergens, see ingredients in BOLD
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