The Côte Christmas Chateaubriand Feast

Our Côte Christmas Chateaubriand Feast serves up to 6 and includes:

• 1kg Chateaubriand 
• Pigs in Blankets​ 
• Pork and Apricot Stuffing with Sage​​ 
• Spiced Braised Red Cabbage​ 
• Truffle Gratin Dauphinoise Potatoes​ 
• Baked Parsnips with Chestnuts
• Carrot & Swede Purée​ 
• Cranberry & Thyme Jus 

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

CHABLIS – Olivier Tricon – 750ml 12.5% abv – crisp mineral freshness deftly balances the tender filet steak, with fresh vegetal notes from the cool climate growing region resonating with the accompaniments. 

CHATEAU DU TREVIAC – Corbières – 750ml 14.5% abv – 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.

Chateaubriand:  

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. 

Pigs in Blankets

Pork Sausages (71%) (Pork, Pork Fat, Water, Rusk (Wheat Flour, Salt), Wheat Flour, Soya Concentrate (Soya Flour, Soya Protein Concentrate, Wheat Starch, Stabiliser (Cellulose Gum)), Salt, Spices (White Pepper, Nutmeg, Black Pepper, Ginger, Cayenne), Dextrose, Emulsifier (E450), Preservative (Sodium Metabisulphites), Antioxidant (E300)), Smoked Streaky Bacon (29%) (Pork, Water, Salt, Preservatives (E250, E252), Antioxidant (E301)). May contain: Mustard.

Calories: 90kcal per per 28g serving

Adults need around 2000kcal a day.

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

Pork and Apricot Stuffing with Sage​​ 

Pork (70%), Water, Dehydrated Apricots (Sulphur Dioxide) (E220) (7.5%), Pea Protein, Pea Starch, Salt, Spices (Black Pepper, Coriander, Nutmeg), Herbs (Sage (0.3%), Parsley), Yeast Extract, Onion Powder (0.3%), Emulsifier: Sodium Tripolyphosphate (E451(i)), Preservative: Sodium Sulphite (E221), Antioxidant: Ascorbic Acid (E300), Spice Extract.

Calories: 167kcal per 67g serving.  

Adults need around 2000kcal a day.  

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

Braised Red Cabbage

Cabbage (76%), Castor Sugar, Rapeseed Oil, Red Wine Vinegar (Wine vinegar (Sulphites), Water), Salt.

Calories: 122kcal per 42g serving.

Adults need around 2000kcal a day.

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

Truffle Gratin Dauphinoise Potatoes​ 

Gratin Potato (74% Potatoes, 26% Sauce (Water, Cream (Milk) (0.8%), Skimmed Milk, Salt, Modified Maize Starch, Dextrose, Natural Flavouring (Milk), Garlic Powder, Stabilisers: Diphosphates, Guar Gum)), Leek Sauce (Milk, Crème Liquid (Cream (Milk), Stabilizer (Carrageenan’s)), Leeks (17%), Onions, Water, Cornflour, Salt, Garlic, Unsalted Butter (Milk), Bay Leaves), Salsa Truffina (0.9%) (Cultivated mushroom (agaricus bisporus), Black Summer Truffles, Celery, Flavourings, Extra Virgin Olive Oil, Black Olives, Carrots, Parsley, Salt), Rapeseed Oil.

Calories: 182kcal per 200g serving

Adults need around 2000kcal a day.

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

Baked Parsnips with Chestnuts

Parsnip (75%), Chestnuts (9%), Rapeseed Oil, Vegetarian Cheese (Milk, Salt, Lactic Ferments and cultures, Microbial enzymes), Honey, Salt.  

Calories: 77kcal per 50g serving 

Adults need around 2000kcal a day.  

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

Carrot & Swede Puré​e

Carrot (40%), Swede (40%), Water, Rapeseed Oil, Shallots, Salt, Thyme.

Calories: 57kcal per 42g serving.

Adults need around 2000kcal a day.

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

Thyme & Cranberry Jus

Water (83%), Vegetable jus (Vegetable Stock (Water, Carrot, Celery, Leek, Onion, Tomato, Garlic), Modified Tapioca Starch, Maltodextrin, Yeast Extract, Salt, Flavourings, Colour (Caramel), Dextrose, Glucose Syrup, Vegetable Oils (Sunflower, Rapeseed), Sugar, Herbs, Spice), Cranberry Sauce (8%) (Cranberries (91%), Sugar), Thyme (0.8%).

Calories: 36kcal per 83g serving.

Adults need around 2000kcal a day.

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

• Chateaubriand (1kg) (Cook time: 20-40 minutes) 
• Pigs in Blankets (Cook time: 40 mins) 
• Pork, Apricot and Sage Stuffing (Cook time: 40 mins) 
• Truffle Gratin Dauphinois Potatoes (40 minutes) 
• Roasted Parsnips with Chestnuts (20 minutes) 
• Braised Spiced Red Cabbage (2 mins microwave/5 minute on the hob) 
• Carrot and Swede Purée (2 mins microwave/5 minute on the hob) 
• Thyme & Cranberry Jus (1 min microwave/5 minute on the hob) 

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.  

We’d recommend getting all your dishes out of the fridge and scrolling 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 Apetit!  

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. Remove packaging from the following items: 

• – Pigs in Blankets – remove from the package & place them onto a baking tray lined with baking parchment. 
• – Pork, Apricot and Sage Stuffing – remove from its packaging and put onto a baking tray lined with baking parchment. 
• – Truffle Gratin Dauphinois Potatoes – remove from its packaging and decant into a baking dish.  
• – Roasted Parsnips with Chestnuts – remove the sleeve and film. 

The rest you will use later, so just keep these to one side. 

1. Divide the stuffing loaf into 8 pieces and roll the stuffing into balls ready to go in the oven.

1. Once your oven is hot, place the Pigs in Blankets, Truffle Gratin Dauphinois Potatoes and Pork, Apricot and Sage Stuffing into the centre of the oven. Set a timer for 20 minutes. 

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: 

1. – Medium Rare: 20 mins 

1. – Medium: 25 mins 

1. – Well Done: 35 mins 

1. Once the initial 20 minutes are up, place the Roasted Parsnips containers on a tray and place into the oven alongside the other sides and cook for 20 minutes or until golden brown on the top. 

1. Once the Chateaubriand is cooked to your preference, remove from the oven and rest for 3-5 minutes. Whilst it rests, it’s time to heat up your remaining sides. 

1. Remove the sleeves from the Braised Spiced Red Cabbage and Carrot and Swede Purée and pierce the films several times. Place onto a microwaveable plate and heat on full power (750w – 4 minutes / 850w – 2 minutes 30 seconds /1000w 2 minutes). Carefully remove the film and stir halfway through the cooking time. Allow to stand 1 minute before serving. Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure they’re both fully heated before serving.

1. After the Chateaubriand has rested, remove all the other items from the oven. 

1. Open the bag of thyme jus and place the contents into a microwaveable container. Heat on full power for 1min (900w). Stir halfway through the cooking time. Allow to stand for 1 minute before serving. Alternatively, decant the contents of the bag into a saucepan and warm on a low heat, stirring occasionally. Once the sauce is at the simmering stage it is ready to serve.  

1. Plate up all the vegetables. 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.