Chateaubriand (1kg)

The perfect centrepiece! Thick cut beef tenderloin (1kg) – serves 4.

Adults need around 2000kcal a day.

Chateaubriand – 465kcal per 250g serving.

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full ingredients and dietary information please click here

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit! 

Total Cooking time: 45 minutes

1. – Remove the chateaubriand from the fridge, 1 hour before cooking, keeping it in its packaging. 

1. – Pre-heat your oven to Fan oven at 180°C / electric oven at 200°C / gas mark 6. 

1. – Remove the chateaubriand from the bag and place it onto a baking tray. Drizzle with olive oil and season with salt and pepper. 

1. – On a hot non-stick pan sear all sides of the chateaubriand until it starts to caramelise on the outside. 

1. – Place chateaubriand back onto the baking tray and place the tray in the oven for the following times depending on your preference: 

Medium Rare: 20 mins 

Medium: 25 mins 

Well Done: 35 mins 

1. – Once the Chateaubriand is cooked to your preference, remove from the oven and rest for 3-5 minutes.  

1. – After the Chateaubriand has rested and depending on how/where you’re going to serve it, either use your sharpest knife to slice even, thick slices of the Chateaubriand to add to plates in the kitchen or carefully transfer to your best serving plate and take to the table to carve there.