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Traditional Chateaubriand Restaurant Box for Two

Luxury restaurant-quality meal for two

  • Award-winning British beef fillet, matured for at least 28 days
  • Fully-prepared sides
  • Includes 2 Tasty Strawberry Cheesecakes
  • Code: D5392
  • Price per kg:
  • Item weight:
  • Servings: 2
Box Contains:
  • 1 Traditional Chateaubriand, boneless, 500g
  • 1 pack Alpine Fries, 200g
  • 1 pack Green Vegetables with Wild Garlic Butter, 300g
  • Creamy Peppercorn Sauce, 110g
  • 2 Strawberry Cheesecakes, 170g each
Special Price £35.00 Regular Price £58.75

Treat yourself and your special someone to a true taste of luxury with our award-winning, grass-fed, British Chateaubriand hand cut from our finest fillet and matured for a minimum of 28 days. Complete with fully prepared sides from our expert Chef and tasty Strawberry Cheesecakes.

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.

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Alpine Fries
Cooking guidelines 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.
Green Vegetables with Wild Garlic Butter
Cooking guidelines from frozen (based on 750-800W microwave): pierce film lid, place on a microwavable plate and heat on full power for 4 minutes.

Peel back film and stir. Heat for a further 3 minutes.

Allow to stand for 1-2 minutes before serving.

Ensure food is piping hot throughout before serving.
Do not reheat once cooked.
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.
Strawberry Cheesecake
Defrost & serve: defrost in the packaging in the fridge for 12-14 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.

These are guidelines only.

Serving suggestions: serve cold with fresh berries, ice cream or sorbet, pouring cream & fresh mint leaves.
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.

Green Vegetables with Wild Garlic Butter
Peas (26%), cabbage (22%), edamame bean (21%) (SOYA), green bean (21%), wild garlic butter (10%) (unsalted butter (MILK), wild garlic leaves, lemon zest, garlic, cornflour, salt, black pepper).

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.

Strawberry Cheesecake
2% fat soft cheese 35% (MILK), strawberries 22%, sugar, biscuit crumb (plain & wholemeal WHEAT flour (fortified with ascorbic acid, calcium, iron, thiamin & niacin)), full fat soft cheese 4% (MILK), EGG, cream (MILK), modified tapioca starch, MILK, water, vegetable fat (RSPO certified palm & rapeseed), EGG, baking powder)), butter(MILK), modified starch from waxy maize, glucose, citric acid, guar gum, pectin.

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

Green Vegetables with Wild Garlic Butter
  • Energy: 463 kJ/112 kcal
  • Fat: 8g, of which Saturates: 4.5g
  • Carbohydrate: 2.2g, of which Sugars: 2g
  • Fibre: 4.1g
  • Protein: 5.9g
  • Salt: 0.3g

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

Strawberry Cheesecake
  • Energy: 977 kJ/233 kcal
  • Fat: 12g, of which Saturates: 6.4g
  • Carbohydrate: 26g, of which Sugars: 20g
  • Fibre: 1.3g
  • Protein: 6.1g
  • Salt: 0.5g

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