900g Traditional Chateaubriand image
Your box contains:
Traditional Chateaubriand, 500g
Unsmoked British Gammon Joint, 1kg
Slow-cooked Turkey Crown in Gravy, 2.7kg
A mixed roast box containing beef, turkey and gammon joints making the perfect gift. Serves 11-13. Gift great-tasting food with award-winning Chateaubriand, Unsmoked British Gammon Joint and Slow-cooked Turkey Crown in Gravy.
Please note: Made in a factory that handles : Gluten, Milk, Mustard, Sulphur Dioxide , Soya
Unsmoked British Gammon Joint
Pork (89%), water, salt (SULPHITES), antioxidant (sodium ascorbate), preservative (sodium nitrite). May contain gluten & milk.
Slow-cooked Turkey Crown in Gravy
Turkey Crown (74%), Poultry Gravy (Orange Juice, Maize Starch, White Wine Vinegar, Chicken Bouillon (Salt, Maltodextrin, Yeast Extract, Potato Starch, Non Hydrogenated Palm Oil (RSPO Certified), Natural Flavouring, Dextrose, Garlic Powder, Spices, Herbs, Herb Extract), Tomato Powder, SOYA, Sauce Powder, Colour: Caramel, Salt, Onion Powder, Black Pepper, Sage, Nutmeg).
Traditional Chateaubriand
Heat olive oil in a hot frying pan & brown chateaubriand all over for 5-6 minutes. Season with salt & pepper and place on a rack in a roasting tin and cook in a pre-heated oven at 230°C / fan 210°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.
Unsmoked British Gammon Joint
Cooking guidelines from defrosted: remove all packaging. Rinse quickly in cold water, then allow to come to room temperature. Preheat Oven: 190°C/fan 170°C/gas 5 Score the rind & place joint in a roasting tin, wrap the exposed meat in foil, leave the rind uncovered. Place onto the middle shelf of the oven and cook for 30 minutes per 500g plus 30 minutes. Remove the foil about 20-30 minutes before the end of the cooking time. Allow to rest somewhere warm for at least 30 minutes before serving. This product must be cooked thoroughly prior to consumption. Cooking appliances vary in performance; these are guidelines only.
Slow-cooked Turkey Crown in Gravy
Cooking guidelines from defrosted: keep the crown in its packaging for 30 minutes at room temperature prior to roasting.
Preheated oven at 200°C / fan 180°C / gas 6
Remove the crown from the packaging, place it skin side up, with all the gravy into a deep roasting dish. Wrap loosely with greaseproof paper then tin foil and heat on the middle shelf of the preheated oven for 60 minutes.
Remove the foil and heat for a further 10-15 minutes.
Remove from the oven when piping hot throughout and allow to rest somewhere warm for 15 minutes.
Whilst the joint is resting, strain the gravy into a clean pan and adjust seasoning if required.
When ready pour into a warmed gravy boat ready for serving with the turkey
Ensure product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Traditional Chateaubriand
| 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 |
Unsmoked British Gammon Joint
| Typical per 100g |
| Energy: 474 kJ/113 kcal |
| Fat: 3.8g, of which Saturates: 1.3g |
| Carbohydrate: 4.3g, of which Sugars: 0.1g |
| Fibre: 0g |
| Protein: 1.5g |
| Salt: 5.4g |
Slow-cooked Turkey Crown in Gravy
| Typical per 100g |
| Energy: 409 kJ/98 kcal |
| Fat: 1.8g, of which Saturates: 0.5g |
| Carbohydrate: 1.8g, of which Sugars: 0.6g |
| Fibre: 0.1g |
| Protein: 18.3g |
| Salt: 0.66g |
Premium British meat
Supplied frozen
Carefully selected
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.
