Chateaubriand

Make a special occasion meal to remember with our chateaubriand, a centre-cut beef fillet with a delicate flavour and tender texture. A luxurious choice for a roast dinner, it’s also perfect for making your own beef Wellington. Wrap it in rich mushroom duxelles and golden puff pastry for an impressive centrepiece to share.

To roast your chateaubriand:

• Preheat the oven to 200°C / 180°C fan / Gas 6.
• Remove all packaging and pat the beef dry. Rub lightly with oil and season with salt and pepper.
• Sear in a hot frying pan until browned on all sides, then transfer to a roasting tin.
• Roast to your preferred doneness, checking the centre with a meat thermometer. Cooking time will depend on the joint’s weight and thickness.
• Rest loosely covered with foil for 15–20 minutes before carving.

To make your own beef Wellington:

• Sear the beef on all sides, then allow it to cool before brushing lightly with English mustard.
• Finely chop mushrooms and cook until their moisture has evaporated, then leave to cool completely. This helps keep the pastry crisp.
• Wrap the beef in the mushroom mixture and a layer of prosciutto or thin pancakes, then enclose in puff pastry and seal the edges.
• Chill before brushing with beaten egg. Bake at 220°C / 200°C fan / Gas 7 until the pastry is golden and cooked through, checking the beef’s centre with a meat thermometer.
• Rest for 10–15 minutes before slicing and serving with seasonal vegetables and a rich red wine gravy.

For thorough cooking, the centre of the beef should reach 70°C for 2 minutes. Remove any butcher’s string before assembling your Wellington.

Only Available For Collection From 21st December

Please Note Before Ordering In the event of supply difficulties, or with discontinued products, we reserve the right to offer alternative goods or packaging of equal quality and value. Although we try our best to meet sizing requirements weights may be under or over. please ask staff regarding allergens when ordering.