Chateaubriand Fillet – Aged

£37.42

SKU: 8132 Categories: ,
DETAILS Indulge in our aged Chateaubriand Fillet, sourced from the finest grass-fed cattle. This luxurious cut delivers unparalleled tenderness and rich, deep flavours, perfect for special occasions. Experience the pinnacle of British farming with every bite.
STORAGE ADVICE For ideal storage of premium aged Chateaubriand Fillet, ensure it’s tightly wrapped in butcher paper or vacuum-sealed to prevent air exposure, which can lead to freezer burn. Store it in the coldest part of your freezer, maintaining a temperature of 0°F (-18°C) or below. Properly stored, it can maintain its quality for up to 6-12 months. When ready to enjoy, thaw the fillet in the refrigerator overnight for the best results. Avoid refreezing once thawed to preserve its texture and flavour. Enjoy your perfectly aged Chateaubriand Fillet!
PACKAGING This pack contains 1 piece.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.
COUNTRY OF ORIGIN UK

Here’s cooking instruction for Chateaubriand Fillet:

  1. Preheat Oven: Start by preheating your oven to 200°C (390°F). This high temperature is crucial for a good sear.
  2. Room Temperature: Remove the Chateaubriand from the refrigerator and let it rest at room temperature for about 30 minutes, ensuring more even cooking.
  3. Season Well: Season the fillet generously with salt and freshly ground black pepper. For added flavour, consider rubbing with a little garlic or using a sprig of thyme or rosemary.
  4. Sear: Heat a heavy-based skillet or pan over high heat. Add a splash of oil, and once hot, sear the Chateaubriand on all sides until golden brown, about 2-3 minutes per side.
  5. Roast: Transfer the seared fillet to a roasting tray and place it in the preheated oven. Roast for about 15-20 minutes for medium-rare, depending on the thickness. Use a meat thermometer to check for doneness; 52-55°C (125-130°F) is ideal for medium-rare.
  6. Rest: Remove the Chateaubriand from the oven and let it rest on a cutting board for about 10 minutes. Resting is key to allow the juices to redistribute throughout the meat, enhancing its flavour and tenderness.
  7. Slice and Serve: Slice the Chateaubriand against the grain into thick or thin slices as preferred. Serve immediately with your choice of sides.

Remember, cooking times may vary depending on the thickness of the fillet and the heat source you’re using. Adjust accordingly to achieve your preferred level of doneness.

Nutiritional information typical values per 100g,

as sold
Energy
165 kCal
Fat 9 g
of which saturates 4.3 g
Carbohydrate 0 g
of which sugars 0 g
Fibre 0 g
Protein 21 g
Salt 0 g

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