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.