Chateaubriand Dinner Box

Treat the family to a luxury festive feast

  • Grass-fed British beef fillet
  • Hand-cut and traditionally matured for at least 21 days
  • A luxury festive centrepiece with hand-picked sides and dessert
  • Code: D5303
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • Traditional Chateaubriand, boneless, 900g, Beef Gravy, 500g
  • 2 packs Braised Red Cabbage with Port, 300g per pack
  • 2 packs Carrots with Wild Garlic Butter, 300g per pack
  • 2 packs Honey Roast Parsnips, 300g per pack
  • 2 packs Roast Potatoes with Beef Dripping, 300g per pack
  • 4 Homestyle Yorkshire Puddings, pack of 4, 180g per pack
  • Luxury Christmas Pudding, 907g
 
£125.00

Enjoy a taste of luxury this Christmas with our award-winning Traditional Chateaubriand, hand cut from British grass-fed beef fillet, traditionally matured for at least 28 days to bring out the full flavour and give supremely tender results. With all the festive trimmings, fully prepared from our Chef and a Luxury Christmas Pudding to end your meal, this is a truly luxurious way to celebrate the season.

Cooking Instructions:
 
Traditional Chateaubriand
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.

Pan to oven: 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. 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).

Cooking appliances vary in performance, these are guidelines only.
Beef Gravy
Cooking guidelines from defrosted: On the hob: decant contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot. Use immediately.

Microwave (based on 900W, on medium setting): decant contents into a microwaveable dish, cover loosely and cook for 6 minutes until piping hot. Stir well and use immediately.

Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Braised Red Cabbage with Port
Cooking guidelines from frozen: preheat oven to 210°C / fan 200°C / gas 7.

Pierce film lid, place tray onto a baking tray and cook in the centre of the preheated oven for 35-40 minutes.

Allow to stand for 2 minutes, stir before serving.

Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Carrots with Wild Garlic Butter
Cooking guidelines from defrosted: preheat a medium sized heavy based no-stick frying pan to a medium-high heat. Lightly oil the base then carefully place in the carrots.

Fry for 3 minutes, turning carefully occasionally to colour and heat through.

After 3 minutes, add the butter pellet and use to baste & glaze the carrots as it melts. Season to taste and serve.

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 the carrots out on the tray.

Cook in the centre of the preheated oven for 25-28 minutes. Turn carefully, occasionally whilst cooking. Season to taste & serve.

Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
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 30-33 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.
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.
Homestyle Yorkshire Puddings
Cooking guidelines from frozen: preheat oven to 200°C / fan 180°C / gas 6. Remove all packaging.

Place the puddings on a baking tray and place in the centre of the oven. Cook for 6 minutes or until crisp.

Ensure food is piping hot through before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Luxury Christmas Pudding
Cooking guidelines from defrosted: remove from outer packaging.

Microwave: leave in the plastic basin, pierce film. Place upright in microwave and heat for 3 mins (750W) / 2 mins 30 secs (900W). Allow to stand for 2 minutes. Heat for a further 2 mins 30 secs (750W) / 2 mins (900W). Allow to stand for 2 minutes before serving.

Steam: leave in plastic basin with film lid on. Place in a steamer over boiling water, or alternatively, use a large saucepan with a trivet or an upturned heat-resistant saucer. Place the basin on the trivet/saucer and add boiling water to come 1/3 of the way up the basin. Steam with film lid on for 2 hours 30 minutes, topping up with boiling water as necessary. Do not allow to boil dry. Remove the film lid and turn upside down onto a plate.

Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Ingredients:
 
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Beef Gravy
Beef stock (82%) (spring water, beef bones, chicken bones, calves feet, onions, carrots, garlic, tomato puree, thyme, black peppercorns, bay leaves), roasted beef bone infusion (16%), cornflour, beef, redcurrant jelly (redcurrant juice, sugar, pectin, sodium citrate). May also contain celery, gluten, egg, fish, milk, mustard, soya & sulphites.

Braised Red Cabbage with Port
Red cabbage (49.3%), red currant jelly (13.1%) (sugar, glucose syrup, water, redcurrant juice, gelling agent: pectin, acidity regulators: citric acid; sodium citrate, natural colour: elderberry concentrate, sunflower oil), red wine (9.9%) (preservative: potassium METABISULPHITE), butter (7.4%) (MILK, salt), water (6.5%), port (6.5%) (red wine, port, sugar, salt, preservative: SULPHUR DIOXIDE), dried apple (2.6%) (preservative: SULPHUR DIOXIDE), red wine vinegar (2.5%) (preservative: potassium METABISULPHITE), sugar (2%), cinnamon.

Carrots with Wild Garlic Butter
Carrots (95%), wild garlic butter (5%) (unsalted butter (MILK), wild garlic leaves, lemon zest, garlic, cornflour, salt, black pepper).

Honey Roast Parsnips
Parsnip (91.5%) (preservative: sodium metabiSULPHITE), honey, garlic puree, butter (MILK, salt), rosemary, sea salt, black pepper.

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).

Homestyle Yorkshire Puddings
Fortified wheat flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), EGG white, EGG, skimmed MILK, rapeseed oil, salt.

Luxury Christmas Pudding
Vine fruits (39%) (sultanas, raisins, vostizza currants, chilean flame raisins), blonde glace cherries (9%) (cherries, glucose-fructose syrup, acidity regulator (citric acid)), soft dark brown sugar, vegetable suet (palm oil, rice flour, rapeseed oil), cognac (4%), fortified wheat flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), brandy-soaked glace cherries (cherries, glucose-fructose syrup, brandy, colour (anthocyanins), acidity regulator (citric acid)), PECAN NUTS, sweetened dried cranberries (sugar, cranberries, sunflower oil), port, rum, stout (BARLEY), golden syrup sauce (invert sugar syrup, cornflour), brandy, ALMONDS, free range EGG, candied mixed peel (orange peel, glucose-fructose syrup, lemon peel, sugar, acidity regulator (citric acid)), amontillado sherry, humectant (glycerine), mixed peel (orange peel, lemon peel), molasses, single cream (MILK), mixed spice, salt, yeast, emulsifiers (mono- and diglycerides of fatty acids, mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids), WHEAT protein, vinegar, rapeseed oil, palm oil, flour treatment agent (ascorbic acid), palm fat.

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

Beef Gravy
  • Energy: 365 kJ/86 kcal
  • Fat: 0.5g, of which Saturates: 0.1g
  • Carbohydrate: 2.7g, of which Sugars: 1g
  • Fibre: 0.5g
  • Protein: 18.8g
  • Salt: 0.65g

Braised Red Cabbage with Port
  • Energy: 711 kJ/170 kcal
  • Fat: 6.6g, of which Saturates: 4.2g
  • Carbohydrate: 23.8g, of which Sugars: 18.7g
  • Fibre: 5g
  • Protein: 1.3g
  • Salt: 0.3g

Carrots with Wild Garlic Butter
  • Energy: 192 kJ/46 kcal
  • Fat: 1.5g, of which Saturates: 1.0g
  • Carbohydrate: 4.6g, of which Sugars: 4.5g
  • Fibre: 5.1g
  • Protein: 1.0g
  • Salt: 0.2g

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

Roast Potatoes with Beef Dripping
  • Energy: 556 kJ/132 kcal
  • Fat: 3.4g, of which Saturates: 2.8g
  • Carbohydrate: 19.9g, of which Sugars: 0.4g
  • Fibre: 3.1g
  • Protein: 3.1g
  • Salt: 0.1g

Homestyle Yorkshire Puddings
  • Energy: 1013 kJ/241 kcal
  • Fat: 6.9g, of which Saturates: 0.8g
  • Carbohydrate: 30.7g, of which Sugars: 1.8g
  • Fibre: 2.5g
  • Protein: 12.7g
  • Salt: 0.59g

Luxury Christmas Pudding
  • Energy: 1472 kJ/349 kcal
  • Fat: 7.6g, of which Saturates: 3.1g
  • Carbohydrate: 63g, of which Sugars: 44g
  • Fibre: 5.1g
  • Protein: 3.4g
  • Salt: 0.1g

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