Striploin En Croute
DESCRIPTION
Serves: 1 (Approx. 350g)
If you love our Beef Wellingtons, you'll love our Striploin En Croute. It's made-to-order with USDA Prime Striploin wrapped in flaky puff pastry.
COOKING INSTRUCTION: Bake at 180°C (350°F) for 20-25 minutes for medium rare. You want the pastry to be a golden brown color. Please keep in mind that ovens do vary so make sure you monitor it. If you're not sure about the temperature of the meat, you can always insert a thermometer to check. Internal meat temprature: Rare 52°C (125°F), Medium Rare 57°C (135°F), Medium 63°C (155°F), Well Done 71°C (160°F).
***Please note when sticking in the thermometer, it should be in the middle of the steak. Also, if you desire a medium rare Striploin En Croute, you need to take it out of the oven at 54°C (130°F) and let it rest for 15min before serving, which will bring the internal temperature up of the meat up by 3-4°C.
PASTRY INGREDIENTS: Butter, flour, sugar, salt, pepper, garlic, mustard, garnished with thyme.
$11.44
Original: $32.68
-65%Striploin En Croute—
$32.68
$11.44Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
Serves: 1 (Approx. 350g)
If you love our Beef Wellingtons, you'll love our Striploin En Croute. It's made-to-order with USDA Prime Striploin wrapped in flaky puff pastry.
COOKING INSTRUCTION: Bake at 180°C (350°F) for 20-25 minutes for medium rare. You want the pastry to be a golden brown color. Please keep in mind that ovens do vary so make sure you monitor it. If you're not sure about the temperature of the meat, you can always insert a thermometer to check. Internal meat temprature: Rare 52°C (125°F), Medium Rare 57°C (135°F), Medium 63°C (155°F), Well Done 71°C (160°F).
***Please note when sticking in the thermometer, it should be in the middle of the steak. Also, if you desire a medium rare Striploin En Croute, you need to take it out of the oven at 54°C (130°F) and let it rest for 15min before serving, which will bring the internal temperature up of the meat up by 3-4°C.
PASTRY INGREDIENTS: Butter, flour, sugar, salt, pepper, garlic, mustard, garnished with thyme.
