Scotch Beef Chateaubriand with Red Wine & Truffle Jus (990g)


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    Our Chateaubriand (750g) is prepared with 100% Scotch Beef and enriched by a Red Wine & Truffle Jus (240g). Its tenderness and succulence make the centre-cut fillet a jewel among all prime beef cuts.
    A restaurant favourite with an exquisite flavour, perfect for all celebrations.



    Scotch Beef (76%), RED WINE, BEEF AND TRUFFLE JUS (24%), Red Wine (contains Sulphites) · Beef Stock (Water · Beef Bones · Tomato Purée · Onions · Beef · Carrots · Yeast Extract · Salt) · Onions · Unsalted Butter (Milk) · Tomato Purée · Cornflour · Brown Sugar · Sugar · Black Truffles · Roasted Garlic Purée · Salt · Dried Porcini Mushrooms · Caramelised Sugar Syrup · Sunflower Oil · Thyme · Flavouring · Concentrated Redcurrant Juice · Ground Black Pepper · Ground Bay Leaves.

    Nutritional Information

    Typical values per 100g; 
    Energy 500kJ, 120 kcal
    Protein 6.0g
    Fat 5.7g
    of which Saturates 3.0g
    Carbohydrate 6.3g
    of which Sugars 3.7g
    Fibre 0.7g
    Salt 0.80g

    Storage & Freezing

    Storage: keep refrigerated below 5°C at the bottom of the fridge. Once opened, use immediately.

    Freezing: For best result freeze on day of delivery or before the use by date shown on the front of the pack. Use within three months of freezing. Defrost in a refrigerator ideally in the original packaging. Defrost thoroughly before use.


    IMPORTANT This product is raw and must be cooked. Handling RAW meat safely Wash hands and dry thoroughly before and after handling raw meat, and after disposing of packaging. Use separate chopping boards /utensils for raw meat. Always cover meat and store at bottom of fridge.


    Milk, Sulphites



    Cooking Instructions

    Remove from fridge 15 min before cooking.  Remove all packaging. Preheat oven.  Transfer joint to roasting tray.  Place tray directly on oven shelf.  Allow product to stand at room temperature for 30 mins before cooking. Preheat oven electric 200°C, Fan 180°C, Gas 6. Oil and season the surface of the meat and sear all over in a hot frying pan then transfer to a roasting tray on middle shelf of oven. Cook for 30 minutes for rare, 35 minutes for medium. Remove from oven cover with foil and allow to rest for 15 minutes before carving. Place contents of sachet into microwavable container and heat on full power for 1-2 mins.  Serve with the beef.

    Do not reheat.