The Côte Festive Chateaubriand Feast

Spend more time with loved ones and less time in the kitchen by enjoying our delicious Chateaubriand Feast delivered from our kitchen to your door. Follow the simple instructions and then pop the dishes in the oven, while you sit back and enjoy your Christmas festivities with loved ones.

This meal feeds up to four people and in your box you will find:

– 1kg Chateaubriand with Festive Salt
– Pigs in Blankets with a Spiced Honey Glaze
– Spiced Braised Red Cabbage
– Brussels Sprouts au Gratin
– Rainbow Roasted Carrots
– Roasted Potatoes
– Sage & Onion Stuffing
– Shallot & Thyme Jus

 

Wine recommendation:

Lurton Reserve, Bordeaux – this merlot dominant Bordeaux brings ripe black fruit flavours, and rich tannins, perfect to pair with beef

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!

 

Côte Chateaubriand Feast 

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

• – Festive salt (to accompany the chateaubriand) 

• – Pigs in Blankets (Cook time: 30 mins) 

• – Spiced honey (to accompany the Pigs in Blankets) 

• – Sage & Caramelised Onion Stuffing (Cook time: 30 mins) 

• – Roasted Potatoes (Cook time: 45 mins to 1 hour) 

• – Brussels Sprouts au Gratin (30 minutes) 

• – Braised Spiced Red Cabbage (2 mins microwave/5 minute on the hob) 

• – Rainbow Carrots (20 minutes in the oven/3 mins microwave) 

• – Shallot & Thyme Jus (2-3 mins microwave/5 minute on the hob) 

 

Total Cooking time: 2hrs 30minutes

 

1. Pre-heat your oven to Fan oven at 200°C / electric oven at 220°C / gas mark 7. 

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

3. Remove packaging from the following items: 

• – Chateaubriand – remove from the bag and place it onto a baking tray. Pat dry with paper towels and drizzle with olive oil and season generously with about 1 tablespoon of the festive salt (keep the remaining salt for grills, roasts & general use) 

• – Pigs in Blankets – remove from the package & place them onto a baking tray lined with baking parchment. 

• – Rainbow carrots – remove from the package & place them onto a baking tray lined with baking parchment. 

• – Sage & caramelised onion stuffing – remove from its packaging and divide the stuffing into 12 pieces and roll the stuffing into balls onto a baking tray lined with baking parchment ready to go in the oven.  

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

• – Brussels Sprouts au Gratin – remove the sleeve and film and place on a baking tray (You can decant this into a baking dish if you wish for better presentation) 

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

• – Braised Red Cabbage – remove the packaging and pierce the film several times. If heating in a pan, place in a suitable sauce pan. 

 

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

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

– Medium Rare: 12-15 mins 

– Medium: 16-18 mins 

– Well Done: 25-30 mins 

 

6. At the same time place the Roasted Potatoes into the centre of the oven and set a timer for 30 minutes.  

7. Once the Chateaubriand is cooked to your preference, remove from the oven and rest. 

8. Once the timer goes off for the potatoes, place the Pigs in Blankets, Rainbow carrots, Sage & caramelised Stuffing and Brussels Sprouts au gratin into the oven with the roast potatoes. Carefully give the potatoes a stir and set a timer for 30 minutes.  

9. Place the Braised Spiced Red Cabbage on 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. Ensure cabbage is piping hot then Allow to stand 1 minute before serving. Alternatively, to heat on the hob, warm on a very low heat, stirring occasionally. Make sure they’re both fully heated before serving. 

10. Once the oven timer has gone off, remove all the other items from the oven. 

11. Place the chateaubriand back in the oven for 5 minutes to heat through 

12. Place the pigs in blankets in a serving dish and drizzle with your desired amount of spiced honey 

13. Place shallot & thyme jus in the microwave on full power for 2-3mins (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. Once the sauce is at the simmering stage it is ready to serve.  

14. 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. 

15. Bon Appetit! 

 

Note – 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