Expertly dry aged fillet steak with wild mushroom duxelle and rich chicken liver pate encased in puff pastry.

Serves 4-6. Minimum weight 1.2 Kg.

FROZEN LINE.

Allergens:
Wheat, Sulphites, Milk.
Produced on a site where nuts are used.

Nutritional Information per 100g:
Energy 1024 kJ/ 246 kcal
Fat 16g of which is saturates 3.8g
Carbohydrate 13g of which is sugars 1g
Protein 12g
Salt 0.63g

Ingredients:
Fillet Steak 45%, Puff Pastry 34% (WHEAT Flour (Calcium, Iron, Niacin, Folic Acid, Thiamine), Margarine (Palm & Rapeseed Oils, Water, Salt, Emulsifier E471), Water, Salt), Mushrooms 18%, Chicken Livers 5%, Onions, Bacon 1% (Pork, Curing Rub (Salt, Preservatives E252, E250), Demerara Sugar), Sherry, Wild Mushroom Glace 1% (Wild Mushroom Stock (Water, Wild Mushroom), Mushrooms Juices, Maltodextrin, Salt, Sunflower Oil, Yeast Extracts, Natural Flavourings, Sugar), Dried MILK Powder, Unsalted Butter (MILK), Rapeseed Oil, Garlic Puree (Water, Garlic 22%, Vinegar, Maltodextrin, Rapeseed Oil, Salt, Sugar, Citrus Fibres, Thickener E415), Black Pepper, Salt, Thyme, White Pepper, Lemon Juice from Concentrate (Preservative E224 Potassium MetabiSULPHITE), Parsley.

 Cooking guidance:
Cook from frozen on greaseproof paper in a baking tin. Pre heat the oven to 220c or 200 for fan ovens. Remove all the packaging and brush with egg. Bake for 45 minutes, reduce heat to 200c or 180c for fan ovens. Bake for a further 35 minutes for medium rare or 45 minutes for well done. Rest for 20 minutes before serving.