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Traditional Chateaubriand

A supremely tender, delicious and indulgent treat

  • From grass-fed beef for the best flavour
  • Matured up to 21 days for a rich taste
  • Great Taste award-winner
  • Code: GRB500
  • Price per kg:
  • Item weight:
  • Servings: 2
Best value
(Price per kg)
As low as £25.00 Regular Price £36.00
Origin:UK
Produced:UK
Welfare:Grass-fed
Accreditation:Naturally reared
Delicate, tender British grass-fed beef, matured for up to 21 days for a beautifully rich, award-winning taste.
 

Cooking Instructions:
 

Traditional Chateaubriand 500g

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.

Traditional Chateaubriand 900g

Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper.

Allow the meat to come to room temperature for up to 30 minutes before cooking

Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 5-6 minutes. Transfer it to the rack in the roasting tin and place in the preheated oven 230°C / Fan 210°C / Gas 8 and cook to your liking following the recommended times:

Rare:20 minutes (internal temperature 45 - 47°c)
Medium: 25 minutes (internal temperature 55 - 60°c)
Well Done: 45 minutes (internal temperature 65 - 70 °c)

Remove the meat from the oven.

Cover with foil and leave it to rest in a warm place for at least 10 minutes.

Low Temperature Cooking (Medium Result)
Preheat oven and baking tray to 80°C without the fan. Pat dry with kitchen paper. Heat 1 tbsp of oil in a large frying pan and sear the meat all over for 4-5 minutes in total.

Place onto the preheated tray and season with salt & pepper. Set thermometer to 60°C, insert horizontally into centre of the meat. Put into oven until the thermometer alarm sounds (approx. 1 - 1½ hours).

Please note: cooking appliances vary in performance; these are guidelines only.

Nutritional Information:
 
(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

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