Product description
Savour the luxurious flavour and tenderness of our 21-day matured, hand-prepared British beef fillet. From our Traditional Chateaubriand for two to our dainty Fillet Medallions and much sought after Fillet Tails.
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: 757 kJ/ 181 kcal |
| Fat: 8g, of which Saturates: 3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20g |
| Salt: 0.13g |
| Energy: 757 kJ/ 181 kcal |
| Fat: 8g, of which Saturates: 3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20g |
| Salt: 0.13g |
HOW TO STORE
- 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
Cooking Instructions:
Traditional Chateaubriand
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 pre-heated oven at 230°C / 445°F / 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. Serve with a salad & sautéed potatoes. Fillet Tails Can be used variously. Remove all packaging and pat dry with kitchen paper. Allow 30 minutes for the meat to come to room temperature.
Pre-heat oven to 230°C / Fan 210°C / Gas 8.
Once your Pan is hot add a little oil to the pan, or brush directly onto the meat to avoid using too much. Sear meat on all sides for 2 minutes. Place your meat uncovered on a rack in a roasting tin and put into reheated oven and cook for
Rare: 2-3 minutes Internal temperature of meat: 45-47°C
Medium: 3-4 minutes Internal temperature of meat: 55-60°C
Well Done: 5-6 minutes Internal temperature of meat: 65-70°C
Remove from oven, leave to rest for at least 10 minutes in a warm place. Fillet Medallions Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
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. Serve with a salad & sautéed potatoes. Fillet Tails Can be used variously. Remove all packaging and pat dry with kitchen paper. Allow 30 minutes for the meat to come to room temperature.
Pre-heat oven to 230°C / Fan 210°C / Gas 8.
Once your Pan is hot add a little oil to the pan, or brush directly onto the meat to avoid using too much. Sear meat on all sides for 2 minutes. Place your meat uncovered on a rack in a roasting tin and put into reheated oven and cook for
Rare: 2-3 minutes Internal temperature of meat: 45-47°C
Medium: 3-4 minutes Internal temperature of meat: 55-60°C
Well Done: 5-6 minutes Internal temperature of meat: 65-70°C
Remove from oven, leave to rest for at least 10 minutes in a warm place. Fillet Medallions Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
