Festive Chateaubriand Box

This meal feeds two people and in your box you will find:

• 1x 400g Chateaubriand with Côte Festive Salt​
• 6x Pigs in Blankets with Spiced Cranberry Glaze
• ​1x 600g bag of Roast Potatoes​
• 1x 450g Broccoli au Gratin ​
• 1x 300g Apricot & Mustard Chantenay Carrots
• ​1x 300g Braised Red Cabbage​
• 1x 300g Shallot and Thyme Jus

​When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

Chateaubriand (400g) - 310kcal per 200g serving Côte Festive Salt (100g) - 9kcal per 25g serving Pigs in Blankets (6 each) - 90kcal per 35g serving Spiced Cranberry Glaze (50g) - 212kcal per 13g serving Roast Potatoes (600g) - 112kcal per 200g serving Broccoli Gratin (450g) - 91kcal per 75g serving Apricot & Mustard Chantenay Carrots (300g) - 72kcal per 100g serving Braised Red Cabbage - 294 kcals per 100g serving Shallot & Thyme Jus (400g) - 98kcal per 100g serving

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

Festive Chateaubriand Box 

• 400g Chateaubriand (Cook time: 15 – 30 min) 
• Côte Festive Salt 
• Pigs in Blankets (Cook time: 30 min) 
• Spiced Cranberry Glaze (to accompany the Pigs in Blankets) 
• Roast Potatoes (Cook time: 45 min to 1 hour) 
• Broccoli au Gratin (Cook time: 2-3 min microwave / 30 min oven) 
• Apricot & Mustard Chantenay Carrots (Cook time: 3 min microwave / 30 min oven) 
• Braised Red Cabbage (Cook time: 2 min microwave / 5 min on the hob) 
• Shallot & Thyme jus (Cook time: 2-3 mins microwave / 5 min on the hob) 

Total prep & cooking time: 2 hours - For best results oven cook. 

You will need a few baking trays/tins for cooking, along with your best serving dishes.  

1. Pre-heat your oven to fan 200°C / electric 220°C / gas mark 7. 
2. Remove the chateaubriand from the fridge 1 hour before cooking, keeping it in its packaging. When you’re ready to cook, remove packaging from the following items: 

• Chateaubriand – remove from the bag and place it onto a baking tray. Pat dry with paper towel, drizzle with olive oil and season generously with about 1 tablespoon of the Côte festive salt (keep the remaining salt for grills, roasts & general use). 
• Pigs in Blankets – remove from the packaging & place them onto a baking tray lined with baking parchment. 
• Apricot & Mustard Chantenay Carrots – remove from the packaging & place them onto a baking tray lined with baking parchment. 
• Roast Potatoes - remove from the packaging and decant into a baking dish with 2 tablespoons of vegetable oil. For best results lay the flat side of the potato down to get crispy. 
• Braised Red Cabbage - remove the packaging and decant into a saucepan or microwavable container.  
• Broccoli au Gratin- remove the sleeve and film. 
• Shallot & Thyme Jus – remove the packaging and place in either a saucepan or microwavable container. 

3. In a hot non-stick pan sear all sides of the chateaubriand until it starts to caramelise on the outside. 

4. Place chateaubriand back onto a baking tray and place the tray in the oven for the following times depending on your preference: 

• Medium Rare: 15 min 
• Medium: 20 min 
• Well Done: 30 min  

5. At the same time place the roast potatoes into the centre of the oven and set a timer for 30 minutes. 

6. Once the chateaubriand is cooked to your preference, remove from the oven, cover with tin foil and allow to rest. 

7. Once the timer goes off for the potatoes, place the pigs in blankets, broccoli and carrots into the oven with the roast potatoes. Carefully give the potatoes a stir and set a timer for another 30 minutes. 

8. Once the oven timer has gone off, remove all the other items from the oven. 

9. Place the chateaubriand back in the oven for 5 minutes to heat through. 

10. Place the pigs in blankets in a serving dish and drizzle with your desired amount of cranberry glaze. 

11. Place shallot & thyme jus in the microwave on full power for 2-3mins (900w). Stir halfway through the cooking time. Allow to stand for 1 minute before serving. Alternatively, warm on a low heat in a saucepan, stirring occasionally. Once the sauce is at the simmering stage it is ready to serve. 

12. Place red cabbage in the microwave and heat on full power (750w - 4 minutes / 850w - 2 minutes 30 seconds /1000w 2 minutes). Allow to stand for 1 minute and stir well before serving. 

13. Plate up all the vegetables. Remove the string from the chateaubriand and depending on how/where you’re going to serve it, either use your sharpest knife to slice even, thick slices to add to plates in the kitchen or carefully transfer to your best serving plate and take to the table to carve there. 

14. Bon Appétit! 

Chef’s Tip – When cooking the roast potatoes, we’ve suggested 45 mins to 1 hour. Keep an eye on them and once you are happy with the colour of your potatoes please remove from the oven.