Our Beef Chateaubriand is the perfect steak for sharing on Valentines Day.
Cooking instructions:
Chateaubriand Cooking Instructions:
Oven Cook From Chilled - If freezing at home defrost thoroughly before cooking.
Before cooking, preheat oven to 230°C / 210°C fan/gas 6, remove from the packaging, pat dry and leave to rest until it has reached room temperature. Preheat 5ml of oil in a frying pan and season the meat to your desire with salt and oil or butter. Sear the Chateaubriand on all sides over a high heat until the edges appear slightly darker in colour. Place on a roasting tin and place into the preheated oven for 8 to 10 minutes turning once or twice. If you prefer your meat slightly more cooked leave in the oven for slightly longer until it meets your desire.
Once cooked leave to rest for a minimum of 10 minutes before carving. Before serving, ensure product is piping hot throughout. All cooking appliances vary. Do not reheat once cooked. This is a guide only.
Place chilled meat products in a refrigerator immediately upon receipt, unless you wish to use immediately. Suitable for home freezing. If freezing at home, defrost thoroughly in refrigerator for 24 hours, ensuring product is fully defrosted before use. Once defrosted, use within 24 hours. IMPORTANT: If meat has thawed, do not refreeze.
How do you like your steak?
Rare - Dark red in colour with some red juice flowing. It will feel soft and spongy with slight resistance.
Medium-rare - Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.
Medium - Pale pink in the middle with hardly any juice. It will feel firm and springy.
Well-done - Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.
Nutritional Information:
Nutritional Information: |
|
Component |
Typical Analysis 100g |
Energy |
648kJ/155kcal |
Fat |
7.9g |
- of which is saturates |
3.8g |
Carbohydrates |
0g |
-of which is sugar |
0g |
Fibre |
0g |
Protein |
20.9g |
Sodium |
43mg |
Sodium expressed as salt |
0.10g |