Chateaubriand 1kg

The perfect centrepiece! Thick cut beef tenderloin. 1kg.

Try adding a bottle of our recommended wines to your order to enjoy with your Chateaubriand:

White Wine Pairing – Chablis – crisp mineral freshness deftly balances the tender filet steak, with fresh vegetal notes from the cool climate growing region resonating with the accompaniments.

Red Wine Pairing – Chateau Du Treviac – The dominant Syrah in this blend brings peppery spice which provides the perfect seasoning for this meal, with Grenache providing fresh red and black fruits to refresh the palate.

Festive dishes delivered on 21st December will be perfect to enjoy on 25th December.  Please note that we cannot guarantee the shelf life of any dishes delivered before 21st December for eating on 25th December.

Due to our couriers, we are not able to offer pre-noon deliveries throughout December.

Beef (100%).  

Calories: 256kcal per 165g serving.  

Adults need around 2000kcal a day.  

Allergen Information: For allergens see ingredients in Bold Produced in an environment where, Sulphites Celery, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled. 

Chateaubriand (1kg) (Cook time: 20-40 minutes) 

Total Cooking time: 45 minutes – 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.  

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

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

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

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

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 

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

After the Chateaubriand has rested, remove the butchery strings 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.