Main Course




8 in stock



Aged rib of beef, glazed mushrooms, dauphinoise, red wine sauce, super salad with French dressing

Allergens: Celery, dairy, sulphur, Mustard, Gluten

Method of Preparation:

  1. Rib of beef – Add a little oil to a pan over high heat. Sear the meat on each side then transfer to the oven. Roast at 180C fan, std oven 200C, gas mark 6 for 20 mins for a medium finish. Leave to rest for 10 minutes before serving.
  2. Dauphinoise: remove lid & place in the oven for 15 – 20 mins
  3. Mushrooms – remove lid & place in the oven for 5 mins.
  4. Red wine sauce:  Add to a sauce pan & heat for 3 – 4 minutes. (contains Gluten)
  5. Salad: drizzle with dressing & toss the leaves lightly just before serving.