You get a whole 1kg (2.2lbs) of grain-fed angus beef tenderloin filet roast, also known as the Chateaubriand. Our tenderloin filet roasts are perfectly trimmed and ready for a luxurious cooking experience right at home - specially made for festive occasions. The tenderloin roast is usually very lean, but this beef is hand selected from only the best marbled cuts from the farm and is very fine-grained in texture. Cooked medium-rare, the roast is incredibly tender - there is nothing more tender than the tenderloin. For best results check our cooking instructions below. ✔ Grass-fed, grain-finished beef. ✔ Free-range and open pasture-raised. ✔ Humanely raised and treated with respect. ✔ No use of growth-promoting hormones or subtherapeutic use of antibiotics. ✔ No use of pesticides on pasture. ✔ Non-GMO feed. ✔ Finished on 100% vegetarian feed for superior taste, tenderness, and marbling. Click here for further recipe & cooking instructions Contents Contents 1 Pack Weight 1kg (2.2lbs) Serves Serves 4-6 Shipping & Handling Shipping Shipping and delivery is frozen Handling Keep frozen below -18°C (0°F) Defrosting Time In the fridge: approx. 48In ice-water: not recommended Cooking Method Fry-pan sear and oven finish for best results. Best By Frozen: See packaging label (usually more than 3 months).Chilled: Best consumed within 2 days if unopened. Details Also known as Fillet steak, tenderloin steak, filet mignon, fillet mignon, petit steak, chateaubriand steak, Christmas roast, tenderloin roast, filet roast Country of Origin New Zealand Ingredients Beef Cut from Tenderloin Category Roast Packaging Individually vacuum packed Grass-fed, grain-finished beef from New Zealand. The cows are raised in a free-range, stress-free environment with plenty of green grass. They are fed the finest selection of local GMO-free grains for 130 days prior to harvest which gives the beef a rich flavor and deep marbling. At no point are the cows given growth hormones or treated with subtherapeutic antibiotics. At A Glance Cattle Breed Angus Farm/Ranch A selection of local farms Breeding All year free range on open pastures then finished on vegetarian feed 130 days prior to harvest. Feeding Pasture grass-fed, then fed a balanced mix of natural grains, barley, silage, hay, and molasses 130 days prior to harvest. Traceability 100% fully traceable from farm to fork. Growth-Hormones Never GMO-feed or use Never Antibiotics Never Importer Imported chilled and never-frozen into Japan, locally processed into retail sized and blast frozen for longevity. Processing Locally processed in Japan. Beef Tenderloin / Chateaubriand Roast Recipe Instructions Completely defrost the roast in the fridge. Heavily rub the roast with olive oil, high-quality sea salt, and freshly ground pepper. Optionally rub the roast with crushed garlic and thyme or rosemary. Cover the roast filet and store it in the fridge for a couple of hours. For maximum flavor store in the fridge for up to 24 hours - this is optional. Once out of the fridge make sure the roast reaches room temperature before you continue with the preparation. Prepare a skillet or fry pan with non-salted all-natural butter and make it hot. Really hot. Yes, turn on the range hood at full power, you'll need that. Sear all sides of the roast and make sure to create a crispy brown outside. Hear that sizzle? Remember, we are not cooking the roast so make sure to flip often, keep basting with the juices to keep the outer layer juicy. Keep the searing under 5 minutes. Remove the roast and place it aside. Have vegetables cut and prepared before you start the searing. Place the vegetables into a frying pan and add a cup of water. Cover with a lid and steam hard vegetables such as the potatoes, carrots, and zucchini on high heat for 10 minutes ahead as they take longer than the roast. Place the Chateaubriand roast in the middle of the oven pan. Now add all the other vegetables such as baby onions, Brussel sprouts, broccoli, garlic cloves, mushrooms, asparagus, and mini tomatoes. To keep the vegetables moist place small cups and fill halfway with water. Now loosely cover the whole oven pan with aluminum foil. This will keep most of the moisture inside. Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit and place the roasting pan in the middle. Set the timer to 30 minutes. Make sure to have a meat thermometer at hand as you need to check the internal temperature after 25 minutes. Check on the roast after the first 25 minutes and make sure the core temperature of the roast is 52 degrees Celsius or 125 degrees Fahrenheit before taking it out of the oven. If the roast is not ready after the timer has gone off - keep roasting. Let roast covered in the oven pan for another 10 minutes before slicing. It is still cooking on the inside and the core temperature will reach 55 degrees Celsius or 130 degrees Fahrenheit. Note that you can't really overcook the tenderloin as it is an extremely tender cut of beef that is very forgiving. For the tenderloin, we recommend medium-rare. Slice the Chateaubriand roast in front of everybody for the wow effect. Make sure to use a large and sharp knife as the filet is very soft and wobbly and may, therefore, be difficult to cut. Soft as butter. The tender eating experience of the Chateaubriand is unforgettable. Sprinkle high-quality sea salt on the vegetables. Eat while still warm for soft and buttery flavor and experience. Serve with any full-bodied dry red wine that will perfectly complement this roast. Enjoy.
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