Savour the delicate flavour of our finest grass-fed British beef fillet, matured for at least 28 ...
Product Description- SKU:
- B500
- Weight:
- 0.500 KGS
- mc_id:
- 30542
- recipe_image:
- no_selection
- options_container:
- container2
- gift_wrapping_available:
- 2
- ship_separately:
- 0
- must_ship_freight:
- 0
- special_to_date:
- 2023-10-23 00:00:00
- features:
- From grass-fed beef for the best flavour | Matured for at least 28 days for a rich taste | Great Taste award-winner
- feature_filter:
- Traditional Roasts
- in_html_sitemap:
- 1
- type_filter:
- Fillet
- produced:
- UK
- exclude_promo_discount:
- 0
- product_quantity_options:
- 1
- msrp_display_actual_price_type:
- 0
- multibuy_flag:
- 0
- individually_wrapped_flag:
- 0
- use_in_crosslinking:
- 1
- new_flag:
- 0
- brand:
- Traditional Chateaubriand, boneless
- new_flag_seasonal:
- 0
- dcode:
- GRB500
- required_options:
- 1
- product_servings:
- 2
- feefo_review:
- B500
- has_options:
- 1
- short_description:
A supremely tender, delicious and indulgent treat!
- affiliate_category:
- 331
- affiliate_image:
- /c/h/chateaubriand-new_3.jpg
- tax_class_id:
- 0
- is_returnable:
- 2
- hide_qty_update:
- 0
- goes_well_with_products:
- Q315,Q322,A282
- Offer:
- 0
- shipperhq_availability_date:
- 03/25/2024
-
Savour the delicate flavour of our finest grass-fed British beef fillet, matured for at least 28 days for a beautifully rich, award-winning taste. Expertly hand-cut in our Aberdeenshire butchery, this luxurious cut is delicious cooked 'low and slow'.
-
NUTRITIONAL INFORMATION
Typical per 100g 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
-
N/A
-
COOKING INSTRUCTIONS
Traditional Chateaubriand 500g
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 / fan210°C / gas 8 for:
Rare: 6-8 Minutes
Medium Rare: 10-12 Minutes
Medium: 14-16 Minutes
Well Done: 18-20 MinutesRemove the meat from 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 80ºC.
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 - 65ºC.
Approximate cooking time at 80ºC: 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.Traditional Chateaubriand 900g
Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper.
Allow the meat to come to room temperature for up to 30 minutes before cooking
Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 5-6 minutes. Transfer it to the rack in the roasting tin and place in the preheated oven 230°C / Fan 210°C / Gas 8 and cook to your liking following the recommended times:
Rare:20 minutes (internal temperature 45 - 47°c)
Medium: 25 minutes (internal temperature 55 - 60°c)
Well Done: 45 minutes (internal temperature 65 - 70 °c)See AlsoThe Difference Between Chateaubriand Steak And Filet MignonChateaubriand Steak | Know Your MeatChateaubriand - John Sheppard ButchersIs Chateaubriand a Cut of Beef or a Method of Preparation?Remove the meat from the oven.
Cover with foil and leave it to rest in a warm place for at least 10 minutes.
Low Temperature Cooking (Medium Result)
Preheat oven and baking tray to 80°C without the fan. Pat dry with kitchen paper. Heat 1 tbsp of oil in a large frying pan and sear the meat all over for 4-5 minutes in total.Place onto the preheated tray and season with salt & pepper. Set thermometer to 60°C, insert horizontally into centre of the meat. Put into oven until the thermometer alarm sounds (approx. 1 - 1½ hours).
Please note: cooking appliances vary in performance; these are guidelines only.
- Product Description
- Cooking Instructions
- Ingredients
- How to store
- More information
Product description
Savour the delicate flavour of our finest grass-fed British beef fillet, matured for at least 28 days for a beautifully rich, award-winning taste. Expertly hand-cut in our Aberdeenshire butchery, this luxurious cut is delicious cooked 'low and slow'.
NUTRITIONAL INFORMATION
| Typical per 100g |
| 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
N/A
COOKING INSTRUCTIONS
Traditional Chateaubriand 500g
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 / fan210°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 from 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 80ºC.
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 - 65ºC.
Approximate cooking time at 80ºC: 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.
Traditional Chateaubriand 900g
Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper.
Allow the meat to come to room temperature for up to 30 minutes before cooking
Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 5-6 minutes. Transfer it to the rack in the roasting tin and place in the preheated oven 230°C / Fan 210°C / Gas 8 and cook to your liking following the recommended times:
Rare:20 minutes (internal temperature 45 - 47°c)
Medium: 25 minutes (internal temperature 55 - 60°c)
Well Done: 45 minutes (internal temperature 65 - 70 °c)
Remove the meat from the oven.
Cover with foil and leave it to rest in a warm place for at least 10 minutes.
Low Temperature Cooking (Medium Result)
Preheat oven and baking tray to 80°C without the fan. Pat dry with kitchen paper. Heat 1 tbsp of oil in a large frying pan and sear the meat all over for 4-5 minutes in total.
Place onto the preheated tray and season with salt & pepper. Set thermometer to 60°C, insert horizontally into centre of the meat. Put into oven until the thermometer alarm sounds (approx. 1 - 1½ hours).
Please note: cooking appliances vary in performance; these are guidelines only.
What our customers think about us
WHAT OUR CUSTOMER THINK OF OUR PRODUCTS…
- You May also like
2 for £20
Fillet Medallions, pack of 4, 200g
From: £15.00
Added to basket
Flat Iron Steaks
From: £6.50
Added to basket
Crown Selection Scotch Fillet Steak
From: £15.00
Added to basket
Picanha Steaks
From: £8.00
Added to basket
Ribeye Steak, 217g
From: £11.00
Added to basket
Sirloin Sandwich Steak
From: £5.75
Added to basket
Extra Trimmed Rump Medallions, pack of 4, 240g
From: £8.50
Added to basket
RESPONSIBLY SOURCED
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
OUR SUSTAINABILITY POLICY
GET 25% OFF YOUR FIRST ORDER!
Sign up to our daily offers and get 15% off your first order*. You'll be the first to know about our latest offers and new seasonal ranges. Unsubscribe at any time.
