Chateaubriand Meal for 2

Treat someone special this Valentine's Day

  • Fully matured, grass-fed British beef
  • Our Chef's fully prepared sides
  • Exclusive double-cheesecake recipe
  • Code: D5019
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • Traditional Chateaubriand, boneless, 500g
  • Alpine Fries, 200g
  • Beer Battered Onion Rings, 200g
  • Creamy Peppercorn Sauce, 110g
  • 2 Salted Caramel Cheesecake, 175g each
 
Special Price £35.00 Regular Price £56.75

Treat someone special to a great-tasting, romantic dinner with our grass-fed British beef Traditional Chateaubriand. Matured for at least 21 days for supreme tenderness, it's full of rich yet delicate flavour. Delicious with our signature Alpine Fries, Beer Battered Onion Rings and a Creamy Peppercorn Sauce. Round off your meal with our deliciously sweet Salted Caramel Cheesecakes. Hand-picked by our Chef for a complete Valentine's meal.

 

Cooking Instructions:
 
Traditional Chateaubriand
Cooking guidelines from defrosted: 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.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Alpine Fries
Cooking guidelines: for best results, cook from frozen. Remove product from packaging before cooking.

Pan fry: preheat a little oil in a pan over a medium heat, place Alpine Fries in carefully and cook for 4-5 minutes until crisp. Turn regularly during cooking.

Chef's tip: pan fry your Alpine Fries in the juices left in your steak pan while your steak is resting! If it was a leaner steak, like fillet or rump, add a splash more oil to ensure there is enough.

Oven: place on a tray lined with baking paper and cook in a preheated oven at 200°C / fan 190°C / gas 5 for 13-15 minutes.

Deep fry: in preheated oil at 180°C for 4-5 minutes.

Ensure the product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances very in performance, these are guidelines only.
Beer Battered Onion Rings
Cooking guidelines: remove all packaging.

Place onion rings on a baking tray in the centre of a preheated oven at 200°C / fan 180°C / gas mark 6 and cook for:

From defrosted: 15-18 minutes
From frozen: 20-22 minutes

Check food is piping hot before serving.

Cooking appliances vary in performance, these are guidelines only.
Creamy Peppercorn Sauce
Cooking guidelines from defrosted:

Hob: decant contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot, serve immediately.

Microwave (based on 900W): on a medium setting. Decant contents into a microwavable dish, cover loosely and cook for 2 minutes 15 seconds until piping hot. Stir well and serve immediately.

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Salted Caramel Cheesecake
Defrost in their packaging in the fridge for 12 to 14 hours or at room temperature for 2 hours.

Remove the outer film and carefully place the dessert, still in its ring, onto a cold plate.

Using a knife or small spatula, loosen the dessert from the the ring. Carefully open and remove the ring.

Finish with your favourite accompaniment.
Ingredients:
 
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Alpine Fries
Potatoes 82%, sunflower oil 11%, potato starch, salt, dextrose, spice.

Beer Battered Onion Rings
Onion (49%), tempura batter (20%) [water, starch, amaranth flour, maize flour, buckwheat flour, rice flour, salt, di-sodium di-phosphate, sodium bicarbonate, dextrose], gluten free beer (10%) [water, grains, hops, yeast, malted BARLEY*], crumb [rice flour, gram flour, maize starch, salt, dextrose], batter [water, starch, maize flour, salt, di-sodium di-phosphate, sodium bicarbonate, stabiliser: xanthan gum], rapeseed oil.
*At the end of the brewing process Gluten is removed from the beer, this ensures our products can be enjoyed by coeliacs or those opting to follow a gluten free diet. May contain egg & milk.

Creamy Peppercorn Sauce
Reduced chicken stock (spring water, chicken bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves), whipping cream (MILK), reduced beef stock (spring water, beef bones, chicken bones, veal bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves) white wine (white wine, preservative [SULPHUR DIOXIDE]), onion, brandy (brandy, colour caramel), cornflour, green peppercorns (2%) (green peppercorns, water and white wine vinegar [SULPHITES]), beef fat (spring water, beef bones, chicken bones, veal bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves) garlic puree (garlic, acidity regulator [citric acid]), salt, cracked black pepper. May also contain celery, gluten, crustaceans, egg, fish, nuts, mustard, sesame seeds & soya.

Salted Caramel Cheesecake
2% fat soft cheese 31% (MILK), cream (MILK) 27%, sugar, full fat soft cheese 7.5%, biscuit crumb (plain & wholemeal WHEAT flour (fortified with ascorbic acid (C), calcium, iron, thiamin (B1) & niacin (B3)), EGG, chocolate (MILK, SOYA), modified tapioca starch, butter (MILK), vegetable fat (RSPO certified palm & rapeseed), EGG, baking powder)), roasted buckwheat, blended rice, potato & tapioca flour, MILK, golden syrup, apricot kernels, modified starch from waxy maize, glucose, salt, guar gum, sorbitol, cornflour, disodium diphosphate, sodium bicarbonate, xanthan gum.

Nutritional Information
 
(Typical per 100g)

Traditional Chateaubriand
  • Energy: 757 kJ/181 kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

Alpine Fries
  • Energy: 967 kJ/231 kcal
  • Fat: 11g, of which Saturates: 1g
  • Carbohydrate: 29g, of which Sugars: 0.9g
  • Fibre: 3.3g
  • Protein: 2.4g
  • Salt: 1.6g

Beer Battered Onion Rings
  • Energy: 1178 kJ/283 kcal
  • Fat: 10.3g, of which Saturates: 1.9g
  • Carbohydrate: 23.9g, of which Sugars: 4.8g
  • Fibre: 2.7g
  • Protein: 2.6g
  • Salt: 1.2g

Creamy Peppercorn Sauce
  • Energy: 660 kJ/159 kcal
  • Fat: 11.2g, of which Saturates: 6.3g
  • Carbohydrate: 5.8g, of which Sugars: 2.5g
  • Fibre: 1.1g
  • Protein: 4.1g
  • Salt: 0.41g

Salted Caramel Cheesecake
  • Energy: 1478 kJ/354 kcal
  • Fat: 23g, of which Saturates: 13g
  • Carbohydrate: 31g, of which Sugars: 23g
  • Fibre: 0.3g
  • Protein: 6.5g
  • Salt: 0.61g

Storage
 

Frozen-iconFrozen-icon

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