Mother's Day Chateaubriand Feast (for four)

Adults need around 2000kcal a day.  

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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!

Mother’s Day Chateaubriand Feast for four 

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

• – Roast Potatoes (Cook time: 45 minutes to 1 hour) 

• – Petit pois à la française (Cook time: 5 minutes) 

• – Apricot & Mustard Carrots (Cook time: 20 minutes in the oven/3 minutes in the microwave) 

• – Shallot & Thyme Jus (Cook time: 2-3 minutes in the microwave/5 minutes on the hob) 

Total Cooking time: 1 hour – For best results oven cook.  

1. Pre-heat the oven to fan 200°C / electric 220°C / gas mark 7. 

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

3. When you’re ready to cook, remove the packaging from the following items: 

• – Chateaubriand – remove from the bag and place it on a baking tray. Pat dry with paper towels and drizzle with olive oil. Season generously with salt and pepper. 

• – Apricot & Mustard Carrots – remove from the package and place them on a baking tray lined with baking parchment. 

• – Roast Potatoes – remove from the packaging and decant into a baking dish with 2 tablespoons of vegetable oil. For best results, lay the flat side of the potato down to get crispy. 

• – Shallot & Thyme Jus – remove the packaging and place in either a saucepan or microwavable container. 

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

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

• – Medium rare: 12-15 minutes 

• – Medium: 16-18 minutes 

• – Well done: 25-30 minutes 

6. At the same time, place the roast potatoes into the centre of the oven for 30 minutes. 

7. Once the chateaubriand is cooked to your preference, remove from the oven and rest on a warm plate. 

8. Once the potatoes have had 30 minutes, place the rainbow carrots into the oven with the roast potatoes. Carefully give the potatoes a stir and cook for another 30 minutes. 

9. When there’s 5 minutes left, place the chateaubriand back in the oven for 5 minutes to heat through. 

10. Decant the peas into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure they’re fully heated before serving.  

11. Place the shallot & thyme jus in the microwave on full power for 2-3 minutes (900w). Stir halfway through the cooking time. Allow to stand for 1 minute before serving. Alternatively, warm on a low heat in a saucepan, stirring occasionally.  

12. Remove everything from the oven and when you’re ready to serve plate up all the vegetables. Remove the string from the chateaubriand and depending on how/where you’re going to serve it, either use your sharpest knife to slice even, thick slices to add to plates in the kitchen or carefully transfer to your best serving plate and take to the table to carve there. Drizzle the jus on top of everything before serving. 

Chef’s Tip – When cooking the roast potatoes, we have added 45 mins to 1 hour, once you are happy with the colour of your potatoes please remove from the oven