Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
The Simon Howie Christmas order books are now open of local collection and delivery in the Perth area!
Oh for Elf’s sake! We tried to give him the chop last year, but we’ve just received notification from the North Pole that this little mischief maker will be back to cause havoc at Simon Howie’s again this year!
Perfect for Mother’s Day or for a bumper breakfast any day of the week! Stack up waffles with sausage, bacon, black pudding and beans and get stuck in!!
2 sizes
Beef fillet is a beautifully tender, lean cut of meat – perfect for a special meal. Taken from the beef loin, fillet can be roasted as a succulent whole or enjoyed as melt-in-the-mouth tender steaks.
Fillet can be roasted as a succulent whole or enjoyed as melt-in-the-mouth tender steaks. To cook as steaks:
Season the meat really well before cooking. Use a heavy-based pan or griddle, preferably something cast iron which retains heat very well. Use a tiny splash of vegetable oil and get both pan and oil really hot before adding the meat. The oil should almost be at smoking point in order to get a delicious brown crust to contrast with the juicy pink interior.
Cook as follows:
Rare: 3-4 minutes each side
Medium: 4-5 minutes each side
Well done: 6-7 minutes each side
Resting is the final, crucial step for perfection. Give it 5 minutes. Once the steak is rested, serve.
Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.
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