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Surf n' Turf Weekend Box

£72.50

Our take on Surf n' Turf to see you through the summer: A tender Ginger Pig T-bone steak with sustainably caught Scottish langoustines sourced from our Borough Market neighbours Shellseekers. Pop the cork on the scrumptious St. John's Crémant and raise a toast to balmy days ahead.

 

This box serves up to 4. 

 

See below for MORE DETAILS on contents & ALLERGENS

Availability

Available for delivery:

Friday & Saturday

More Details

For weekend delivery only, the box includes:

1 x T-bone 1.3 kg, dry aged for a minimum of 28 days
8 x Langoustines
1 x Lemon
& a Bottle of St. John's Crémant

 

Fear not if you aren't the most confident of cooks, instructions will be provided on how best to take care of your langoustines. Treat your T-bone to your preferred cooking method, whether that be the grill pan, BBQ or roast - for tips on how to roast your t-bone see the cooking instructions in the tab below

 

Please note: all ovens and hobs vary - if you know yours is a bit off-piste, adjust timings and temperatures accordingly.

 

ST. JOHN CRÉMANT de Limoux - Fresh - Citrus - Apple - Elegant
Made by the very talented Françoise Antech, this is a Crémant de Limoux, aged on lees for 2 years. St. John have worked carefully with Françoise and her team to create a sparkling that is fresh, generous and very easy to drink without being confected or harsh.

TYPE: Sparkling | PRODUCER: St. JOHN Label | REGION: Languedoc | APPELLATION: Crémant de Limoux
GRAPE VARIETY: Chardonnay, Chenin Blanc, Mauzac | ABV: 12% | VOLUME: 75cl

Cooking Instructions

Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked.

Make sure you season just before you put the steak into the pan, otherwise you will start to draw out moisture, creating a wet surface and making it harder to get a decent crust. Sear on a high heat, turning regularly until cooked to your taste, before resting well. A larger joint will benefit from being finished off in the oven - 12 minutes per 500g at 170°C.

If you want to be absolutely sure about how ‘done’ your steak is, insert a meat thermometer into the centre of the steak: it should read approximately 52°C for rare, 55°C for medium rare and 58°C for medium.

Storage Advice

Although we prefer meat wrapped in butcher's paper, we decided to vacuum pack our deliveries in order to help prolong shelf life and reduce leakages in transit. Refrigerate as soon as your order arrives. Please see the labels for use by dates.

The langoustines will have been frozen from fresh when they leave us and are therefore not suitable for freezing once they arrive.

Allergen Information

LANGOUSTINES: Shellfish

CREMANT: Sulphites