Here's cooking instruction for Chateaubriand Fillet: Preheat Oven: Start by preheating your oven to 200C (390F). This high temperature is crucial for a good sear. Room Temperature: Remove the Chateaubriand from the refrigerator and let it rest at room temperature for about 30 minutes, ensuring more even cooking. Season Well: Season the fillet generously with salt and freshly ground black pepper. For added flavour, consider rubbing with a little garlic or using a sprig of thyme or rosemary. Sear: Heat a heavy-based skillet or pan over high heat. Add a splash of oil, and once hot, sear the Chateaubriand on all sides until golden brown, about 2-3 minutes per side. Roast: Transfer the seared fillet to a roasting tray and place it in the preheated oven. Roast for about 15-20 minutes for medium-rare, depending on the thickness. Use a meat thermometer to check for doneness; 52-55C (125-130F) is ideal for medium-rare. Rest: Remove the Chateaubriand from the oven and let it rest on a cutting board for about 10 minutes. Resting is key to allow the juices to redistribute throughout the meat, enhancing its flavour and tenderness. Slice and Serve: Slice the Chateaubriand against the grain into thick or thin slices as preferred. Serve immediately with your choice of sides.
Remember, cooking times may vary depending on the thickness of the fillet and the heat source you're using. Adjust accordingly to achieve your preferred level of doneness.

Cook Before Eating. Consume On Day Opened. Store Below 3°C or Freeze on day of purchase for 6-9 Months. Defrost thoroughly in Fridge before cooking.

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