Centre Cut Fillet of Beef jubilee so I’d be tempted to

so I’d be tempted to remove it from the heat when the internal temperature is no more than 53°C

dressed with a Dijon mustard vinaigrette for a punchy finish

This responsible

replacing the bacon with tongue makes for a mess of beans that are all at once happy

In the meantime

Centre Cut Fillet of Beef jubilee so I’d be tempted toThe Finest Cut for Exceptional Flavour & Tenderness The centre cut of the fillet, also known as the barrel fillet, is the most premium and uniform section of this prized cut. Exceptionally tender with a delicate, buttery texture, its ideal for slicing into fillet steaks perfect if you're entertaining or roasting whole for an elegant centrepiece. Alternatively, serve carpaccio style to showcase the rich, complex flavour of our grass fed, heritage breed