Product description
Indulge in a delicious dining experience with our luxurious Chateaubriand Dinner for Two. The centrepiece of this meal is the tender and juicy Traditional Chateaubriand, hand-cut from premium grass-fed British beef and matured for at least 28 days to let the flavour develop fully.
Complementing the star of the show are our Chef's Roast Potatoes with Beef Dripping, crispy on the outside and fluffy on the inside and our Honey Roast Parsnips,, adding a burst of flavour to every bite.
And to finish your meal on a sweet note, we've included two luxurious Passion Fruit Cheesecakes.
Enjoy a taste of luxury, without the hassle of cooking. Our fully-prepared sides and desserts are the perfect addition to any special occasion or romantic dinner.
INGREDIENTS
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Roast Potatoes with Beef Dripping
Roast potato (95%) (potato (preservative: sodium METABISULPHITE), beef dripping), rosemary butter (5%) (unsalted whey butter (MILK), rosemary, lemon zest, cornflour, black pepper, salt).
Honey Roast Parsnips
Parsnip (91.5%) (preservative: sodium METABISULPHITE), honey, garlic puree, butter (MILK, salt), rosemary, sea salt, black pepper.
Passion Fruit & Pineapple Cheesecakes
2% fat soft cheese 35% (MILK), pineapple 18%, sugar, biscuit crumb (plain & wholemeal WHEAT Flour (fortified with ascorbic acid (C), calcium, iron, thiamin (B1) & niacin (B3)), full fat soft cheese 4.9% (MILK), EGG, cream (MILK), passionfruit 3.6%, modified tapioca starch, MILK, vegetable fat (RSPO certified palm & rapeseed), EGG, baking powder)), butter (MILK), water, glucose, modified starch from waxy maize, citric acid, guar gum, pectin.
NUTRITIONAL INFORMATION
Traditional Chateaubriand
Typical per 100g |
Energy: 757 kJ/ 181 kcal |
Fat: 8g, of which Saturates: 3g |
Carbohydrate: 0g, of which Sugars: 0g |
Fibre: 0g |
Protein: 20g |
Salt: 0.13g |
Roast Potatoes with Beef Dripping
Typical per 100g |
Energy: 556 kJ/132 kcal |
Fat: 3.8g, of which Saturates: 2.4g |
Carbohydrate: 19.9g, of which Sugars: 0.4g |
Fibre: 3.1g |
Protein: 3.1g |
Salt: 0.1g |
Honey Roast Parsnips
Energy: 573 kJ/136 kcal |
Fat: 1.9g, of which Saturates: 0.3g |
Carbohydrate: 25g, of which Sugars: 10.1g |
Fibre: 6.1g |
Protein: 1.7g |
Salt: 0.2g |
Passion Fruit & Pineapple Cheesecakes
Typical per 100g |
Energy: 1073 kJ/256 kcal |
Fat: 13g, of which Saturates: 6.9g |
Carbohydrate: 29g, of which Sugars: 21g |
Fibre: 0.6g |
Protein: 6g |
Salt: 0.5g |
COOKING INSTRUCTIONS
Traditional Chateaubriand
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 pre-heated 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 from 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 80ºC.
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 - 65ºC.
Approximate cooking time at 80ºC: 60 - 90 minutes.
No need to rest meat, as it has rested during cooking process.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Roast Potatoes with Beef Dripping
Cooking guidelines from frozen: preheat oven with a tray inside to 210°C / fan 200°C / gas 7. Remove outer sleeve & film.
Lightly oil the preheated tray then carefully add the potatoes and top with the butter pellet. Cook in the centre of the preheated oven for 30-33 minutes. Turn carefully, halfway through cooking time. Season to taste & serve.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Due to natural & seasonal variance cooking times and temperatures may require adjustment.
Honey Roast Parsnips
Cooking guidelines from frozen: preheat oven with a tray inside to 210°C / fan 200°C / gas 7. Remove outer sleeve & film.
Lightly oil the preheated tray and carefully spread out the parsnips out on the tray.
Cook in the centre of the preheated oven for 25-30 minutes. Turn carefully, occasionally whilst cooking. Season to taste and serve.
Ensure product is fully cooked and piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
This product is not suitable for microwaving.
Due to natural & seasonal variance cooking times and temperatures may require adjustment.
Passion Fruit & Pineapple Cheesecakes
Defrost in the packaging in the fridge for 12 to 14 hours, or at room temperature for 2 hours.
Remove outer film and carefully place the cheesecake, still in its ring, onto a cold plate.
Using a knife or small spatula loosen the cheesecake from the ring by sliding the knife inside the ring around the cheesecake. Carefully open and remove the ring. Serve with your favourite accompaniment.
If you prefer, you can serve this when it is still slightly frozen, for a delicious 'semifreddo' effect.
Serving suggestions: serve cold with fresh berries, ice cream or sorbet, pouring cream & fresh mint leaves.
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours