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Treat someone special to a premium festive meal. Our award-winning Traditional Chateaubriand, hand-cut from grass-fed British beef fillet for delicate flavour and the most tender texture. Enjoy it with tasty Pigs in Blankets, Chef's prepared Brussels Sprouts with Shallots & Bacon and smooth Buttery Mashed Potatoes.
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NUTRITIONAL INFORMATION
Energy: 757 kJ/181 kcal Fat: 8g, of which Saturates: 3g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20g Salt: 0.13g Energy: 1254 kJ/302 kcal Fat: 24.7g, of which Saturates: 9g Carbohydrate: 7.3g, of which Sugars: 2.1g Fibre: 2.2g Protein: 12.7g Salt: 1.6g Energy: 330kJ/80 kcal Fat: 5g, of which Saturates: 2.8g Carbohydrate: 3.3g, of which Sugars: 2g Fibre: 3.3g Protein: 3.7g Salt: 0.6g Energy: 577 kJ/142 kcal Fat: 9.4g, of which Saturates: 6.4g Carbohydrate: 11g, of which Sugars: 1.6g Fibre: 2.1g Protein: 1.7g Salt: 0.85g -
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
HOW TO STORE
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Cooking Instructions:
Traditional Chateaubriand
Cooking guidelines from defrosted: heat olive oil in a hot frying pan & brown chateaubriand all over for 5-6 minutes all over.
Season with salt & pepper and place on a rack in a roasting tin and cook in a preheated oven at 230°C / fan 210°C / gas 8 for:
Rare: 6-8 minutes
Medium rare: 10-12 minutes
Medium: 14-16 minutes
Well done: 18-20 minutes
Remove the meat form the oven. Cover with foil and leave to rest for 10 minutes before cutting into slices.
Low temperature cooking: remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, pat dry with kitchen paper.
Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 4-5 minutes.
Preheat the roasting tray in the oven (with the fan turned off) to 80°C. Transfer meat to the roasting tray.
Season with salt and pepper. Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat.
Place the meat in the preheated oven with the thermometer cord through the door. Internal meat temperature: 60 - 65°C. Approximate cooking time at 80°C: 60 - 90 minutes. No need to rest meat, as it has rested during cooking process.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked. Pigs in Blankets Cooking guidelines from defrosted: remove all packaging.
Oven: preheat oven to 200°C / 190°C fan / gas 6. Place sausages on a baking tray and cook for 12-16 minutes until crisp. Turn occasionally.
Grill: preheat grill to medium. Place sausages on grill rack for 12-16 minutes until crisp. Turn occasionally.
This product must be cooked thoroughly prior to consumption. Brussels Sprouts with Shallots & Bacon, Cooking guidelines: for best results cook from frozen in the oven.
Oven: remove film and place tray onto a baking tray. Cook in preheated oven at 210°C / fan 200°C / gas 7 until piping hot for:
From frozen: 30-35 minutes
From defrosted: 22-25 minutes
Stir before serving.
Microwave: Based on 800 watt. Pierce film and cook until piping hot:
From frozen: 4 - 5 minutes
From defrosted: 3 - 4 minutes
Stir before serving.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only. Buttery Mashed Potato Cooking guidelines (based on 800W): pierce the film lid several times and cook for 5 minutes.
Carefully stir product, replace film lid and cook for a further 3 minutes from frozen or 2 minutes from defrost.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only. - Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
British Rump Steak Burger
Brian at Donald Russell- Serves: 8- 10 people
- Duration: 30 minutes
- Level: Medium
View recipe
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Pigs in Blankets
Chipolata: pork (80%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasoning (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices, flavourings, antioxidant: sodium ascorbate). Filled into beef collagen casings.Streaky bacon: pork belly (87%), water, salt, antioxidant: sodium ascorbate; preservatives: potassium nitrate, sodium nitrite.
Brussels Sprouts with Shallots & Bacon
Brussels Sprouts (75%), Shallots (13%), Smoked Bacon (6%), [Streaky Bacon, Salt, Antioxidant: Sodium Ascorbate, Preservative: Sodium Nitrite], Unsalted Butter (MILK), Salt, Cracked Black Pepper, Thyme. May also contain nuts.
Buttery Mashed Potato
Potatoes (70%), single cream (MILK), butter pellet (salted butter (MILK), ground black pepper), salt, ground nutmeg. May contain nuts, peanuts & sesame seeds.
Nutritional InformationProduct description
Treat someone special to a premium festive meal. Our award-winning Traditional Chateaubriand, hand-cut from grass-fed British beef fillet for delicate flavour and the most tender texture. Enjoy it with tasty Pigs in Blankets, Chef's prepared Brussels Sprouts with Shallots & Bacon and smooth Buttery Mashed Potatoes.
NUTRITIONAL INFORMATION
Energy: 757 kJ/181 kcal Fat: 8g, of which Saturates: 3g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20g Salt: 0.13g Energy: 1254 kJ/302 kcal Fat: 24.7g, of which Saturates: 9g Carbohydrate: 7.3g, of which Sugars: 2.1g Fibre: 2.2g Protein: 12.7g Salt: 1.6g Energy: 330kJ/80 kcal Fat: 5g, of which Saturates: 2.8g Carbohydrate: 3.3g, of which Sugars: 2g Fibre: 3.3g Protein: 3.7g Salt: 0.6g Energy: 577 kJ/142 kcal Fat: 9.4g, of which Saturates: 6.4g Carbohydrate: 11g, of which Sugars: 1.6g Fibre: 2.1g Protein: 1.7g Salt: 0.85g HOW TO STORE
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Pigs in Blankets
Chipolata: pork (80%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasoning (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices, flavourings, antioxidant: sodium ascorbate). Filled into beef collagen casings.Streaky bacon: pork belly (87%), water, salt, antioxidant: sodium ascorbate; preservatives: potassium nitrate, sodium nitrite.
Brussels Sprouts with Shallots & Bacon
Brussels Sprouts (75%), Shallots (13%), Smoked Bacon (6%), [Streaky Bacon, Salt, Antioxidant: Sodium Ascorbate, Preservative: Sodium Nitrite], Unsalted Butter (MILK), Salt, Cracked Black Pepper, Thyme. May also contain nuts.
Buttery Mashed Potato
Potatoes (70%), single cream (MILK), butter pellet (salted butter (MILK), ground black pepper), salt, ground nutmeg. May contain nuts, peanuts & sesame seeds.
Nutritional InformationCooking Instructions: Traditional Chateaubriand Cooking guidelines from defrosted: heat olive oil in a hot frying pan & brown chateaubriand all over for 5-6 minutes all over.
Season with salt & pepper and place on a rack in a roasting tin and cook in a preheated oven at 230°C / fan 210°C / gas 8 for:
Rare: 6-8 minutes
Medium rare: 10-12 minutes
Medium: 14-16 minutes
Well done: 18-20 minutes
Remove the meat form the oven. Cover with foil and leave to rest for 10 minutes before cutting into slices.
Low temperature cooking: remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, pat dry with kitchen paper.
Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 4-5 minutes.
Preheat the roasting tray in the oven (with the fan turned off) to 80°C. Transfer meat to the roasting tray.
Season with salt and pepper. Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat.
Place the meat in the preheated oven with the thermometer cord through the door. Internal meat temperature: 60 - 65°C. Approximate cooking time at 80°C: 60 - 90 minutes. No need to rest meat, as it has rested during cooking process.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked. Pigs in Blankets Cooking guidelines from defrosted: remove all packaging.
Oven: preheat oven to 200°C / 190°C fan / gas 6. Place sausages on a baking tray and cook for 12-16 minutes until crisp. Turn occasionally.
Grill: preheat grill to medium. Place sausages on grill rack for 12-16 minutes until crisp. Turn occasionally.
This product must be cooked thoroughly prior to consumption. Brussels Sprouts with Shallots & Bacon, Cooking guidelines: for best results cook from frozen in the oven.
Oven: remove film and place tray onto a baking tray. Cook in preheated oven at 210°C / fan 200°C / gas 7 until piping hot for:
From frozen: 30-35 minutes
From defrosted: 22-25 minutes
Stir before serving.
Microwave: Based on 800 watt. Pierce film and cook until piping hot:
From frozen: 4 - 5 minutes
From defrosted: 3 - 4 minutes
Stir before serving.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only. Buttery Mashed Potato Cooking guidelines (based on 800W): pierce the film lid several times and cook for 5 minutes.
Carefully stir product, replace film lid and cook for a further 3 minutes from frozen or 2 minutes from defrost.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.What our customers think about us
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Festive Chateaubriand Meal Prize
- SKU:
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