Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow 30 minutes for the meat to come to room temperature.

Preheat oven to 250°C / fan 230°C / gas 9. Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven. Reduce temperature to 190°C / fan 170°C / gas 5 and add cooking time below:

Rare: 20-25 minutes (internal temperature of meat: 45-47°C)
Medium: 30-35 minutes (internal temperature of meat: 55-60°C)
Well done: 45-50 minutes (internal temperature of meat: 65-70°C)

Once your joint is cooked to your liking, remove from the oven. Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes. After resting, slice across the grain and serve on warm plates.

Cooking appliances vary in performance, these are guidelines only.

Cooking guidelines from defrosted:

Pan to oven roasting: heat olive oil in a hot frying pan & brown chateaubriand all over for 5-6 minutes all over. Season with salt & pepper and place on a rack in a roasting tin and cook in a preheated oven at 230°C / fan 210°C / gas 8 for:

Rare: 6-8 minutes
Medium rare: 10-12 minutes
Medium: 14-16 minutes
Well done: 18-20 minutes

Remove the meat form the oven. Cover with foil and leave to rest for 10 minutes before cutting into slices.

Low temperature cooking: remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, pat dry with kitchen paper. Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 4-5 minutes.

Preheat the roasting tray in the oven (with the fan turned off) to 80°C. Transfer meat to the roasting tray. Season with salt and pepper. Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat. Place the meat in the preheated oven with the thermometer cord through the door. Internal meat temperature: 60 - 65°C. Approximate cooking time at 80°C: 60 - 90 minutes. No need to rest meat, as it has rested during cooking process.

Cooking appliances vary in performance, these are guidelines only.

Cooking guidelines from defrosted: remove from packaging, pat dry with kitchen paper. allow the meat to come to room temperature for 20 minutes.

Pan to oven roasting: preheat oven to 230°C / fan 210°C / gas 8. Brush the meat with a little oil, first sear in a hot pan on all sides for 6-8 minutes in total, then place your meat uncovered on a rack in a roasting tin. Season with salt & pepper, place into the preheated oven and cook for:

Rare: 10 minutes
Medium rare: 12 minutes
Medium: 15 minutes
Well done: 18-20 minutes

Take care not to overcook or the result will be dry & tough. Then rest for at least 10 minutes before carving into thin slices.

Low temperature: preheat oven and roasting tin to 80°C without the fan. Heat a frying pan on high. Add a little oil to the pan, or brush directly onto the meat. Sear the meat all over for 4-5 minutes in total. Place in the preheated tin and season with salt & pepper. Set thermometer to 60°C and insert horizontally into the centre of the meat. Put into the oven until the thermometer alarm sounds (approx. 60-90 minutes).

Cooking appliances vary in performance, these are guidelines only.

(Typical per 100g)