Description

Approx 600g of Chateaubriand from the head of the fillet,perfect for roasting or to slice into steaks

TO COOK AS A ROAST
remove from vacuum pouch and leave at room temperature for 30mins
season with salt, pepper if desired before placing in a preheated oven
(we dont recommend cooking joint in foil)approx 60 minutes(+65c)
@..180c,350f,Gas Mk4 for Rare
70minutes for Medium (+70c)
once desired temperature is achieved joint should be removed from oven,covered with foil
and left to rest in a warm area for approx 20nminutes before carving

100% beef