Savour the delicate flavour of our 2 star Great Taste Award winning grass-fed British beef fillet. Matured for at least 28 days for a beautifully rich taste and expertly hand-cut in our Aberdeenshire butchery.

Also, enjoy our grass-fed British beef fillet matured for up to 28 days and mushroom duxelles in a puff pastry. Enjoy richly tender beef fillet surrounded by a generous layer of earthy mushrooms. All hand-rolled in our Aberdeenshire butchery with a decorated puff pastry for a luxurious and attractive Easter centrepiece.

Traditional Chateaubriand:
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 / 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.

Beef Wellington:
Cooking guidelines from defrosted: defrost minimum 24 hours in the fridge.

Carefully remove from the packaging, leaving on the baking paper. Allow to come to room temperature for at least 20 minutes.

Preheat oven to 210°C / fan 200°C / gas 6 along with a baking tray. Brush pastry with beaten egg yolk.

Place the Wellington (still on baking paper) onto the preheated baking tray and cook for:

Rare: 30-33 minutes
Medium: 40-43 minutes
Well done: 50-53 minutes

Remove from the oven and rest for 10 minutes before serving.

To serve, carefully lift the Wellington from the baking paper and slice into 1½ - 2cm slices.

Do not reheat once cooked, Cooking appliances vary in performance, these are guidelines only