900g Traditional Chateaubriand image
Your box contains:
Ribeye Steaks, 2 x 227g each
Sirloin Steaks, 2 x 227g each
Extra Trimmed Rump Steaks, 2 x 150g each
Tomahawk Steak, 28 Day Dry Aged, 900g
Traditional Chateaubriand, 500g
Alpine Fries, 4 x 200g each
Perfect gifting box including award-winners such as Traditional Chateaubriand and Tomahawk. This box contains 10 servings, and is the perfect gift for friends and family who enjoy great-tasting food as much as you do.
INGREDIENTS
Allergen Advice: for allergens including cereals that contain gluten see ingredients in CAPITALS.
Alpine Fries
Potatoes 82%, sunflower oil 11%, potato starch, salt, dextrose, spice.
Ribeye Steaks
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Sirloin Steaks
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Extra Trimmed Rump Steaks
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 4-4½ minutes per side, rest for 6 minutes
Medium: 5-5½ minutes per side, rest for 4 minutes
Well Done: 6-6½ minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Scotch Tomahawk Steak
Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper then allow the meat to come to room temperature for at least 30 minutes.
Pan to oven: preheat oven to 230°C / fan 210°C / gas 8 and a large heavy based frying or griddle pan. Once hot, add a little oil to the pan. or brush directly onto the steak. Sear all over for 4-5 minutes. Place your steak on a wire rack set over a roasting tin Season as desired then place uncovered, into the preheated oven. Cook the steaks to your liking following the recommended times:
Rare - medium rare: 12-14 minutes, internal temperature 45- 52°C
Medium - medium well: 18-20 minutes, internal temperature 55- 62°C
Well done: 24-25 minutes, internal temperature 65-70°C
Remove from the oven, cover loosely with foil and rest in a warm place for 10 minutes.
Cooking appliances vary in performance, these are guidelines only.
Low temperature
Cooking guidelines from defrosted: preheat the oven to 80ºC and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear all over in a hot pan with a little oil for 3-4 minutes, until nicely caramelised. Season the meat well and set it on the preheated roasting tray.
Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C. Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 1-1½ hours. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it’s as simple as that. No need to rest - slice and serve straight away.
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.
Alpine Fries
For best results, cook from frozen. Remove product from packaging before cooking.
Pan fry:
Preheat a little oil in a pan over a medium heat, place Alpine Fries in carefully and cook for 4-5 minutes until crisp. Turn regularly during cooking.
Chef's Tip:
Pan-fry your Alpine Fries in the juices left in your steak pan while your steak is resting! If it was a leaner steak, like fillet or rump, add a splash more oil to ensure there is enough.
Oven:
Place on a tray lined with baking paper and cook in a preheated oven at 200°C / Fan 190°C / Gas 5 for 13-15 minutes.
Deep Fry:
In preheated oil at 180°C for 4-5 minutes.
Ensure the product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only
Ribeye Steaks
| Typical per 100g |
| Energy: 1052 kJ/253 kcal |
| Fat: 19.8g, of which Saturates: 8.9g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 18.8g |
| Salt: 0.13g |
Sirloin Steaks
| Typical per 100g |
| Energy: 841 kJ/201 kcal |
| Fat: 13g, of which Saturates: 5g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20g |
| Salt: 0.13g |
Extra Trimmed Rump Steaks
| Typical per 100g |
| Energy: 726 kJ/174 kcal |
| Fat: 10.1g, of which Saturates: 4.3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20.7g |
| Salt: 0.14g |
Scotch Tomahawk Steak
| Typical per 100g |
| Energy: 832 kJ/199 kcal |
| Fat: 22g, of which Saturates: 9g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 18g |
| Salt: 0.14g |
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 |
Alpine Fries
| Typical per 100g |
| Energy: 967 kJ/231 kcal |
| Fat: 11g, of which Saturates: 1g |
| Carbohydrate: 29g, of which Sugars: 0.9g |
| Fibre: 3.3g |
| Protein: 2.4g |
| Salt: 1.1g |
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.
