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| Contre Fillet |
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| The eye of the sirloin - need we say more? |
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| The eye of the sirloin is boned, rolled and garnished with a thin covering of natural buttery fat for basting this famous cut, resulting in the perfect joint which is lean and very easy to carve. |
Cooking GuidelinesPreheat the oven to Gas Mark 4, 180°C, 350°F. Rare: 15 mins to the lb/450g, plus another 15 mins. Medium: 20 mins to the lb/450g, plus another 20 mins. Well Done: 25 mins to the lb/450g, plus another 25 mins. |
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