No.1 British ChateaubriandTypical weight 0.5kg

Preparation and Usage

For perfect beef at home... 1. Before you cook, let the meat come to room temperature, and season with salt and cracked black pepper. 2. Sear in a very hot pan to create a delicious crust on the outside of the joint. 3. Towards the end, add a knob of butter, sprigs of thyme and a crushed garlic clove and baste for the final minute. Transfer to the oven to finish cooking. 4. If using a temperature probe, medium rare should be 48°C, medium 55°C, and medium well 62°C. 5. During cooking in the oven, baste the joint with melted butter or beef dripping for extra flavour. 6. To keep it tender, let the joint rest after cooking for 10-20 minutes. 7. Slice against the grain and finish with a sprinkle of sea salt. Preparation: Remove all packaging and allow to breathe for 20 minutes. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only. Oven cook Gas 6, 200°C, Fan 180°C Rare 4 mins +18-22 mins Medium 4 mins +26-30 mins Well done 4 mins +34-38 mins Preheat oven. Heat 1 tbsp oil in a frying pan on high heat. Add the joint to the pan and sear on all sides for 4 minutes. Transfer to a roasting tray, cook in the centre of the preheated oven and turn halfway through cooking. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker joints, additional cooking time may be required. Once cooked, allow to rest for 10 minutes. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Do not reheat once cooled.