35-day matured grass-fed British chateaubriand (serves two, approx. 500g)
Chateaubriand: olive oil, garlic, rosemary
Red cabbage: cabbage, orange juice, butter, sherry vinegar (sulphur dioxide), redcurrant jelly, sugar
Tenderstem broccoli: salt and pepper, butter (milk)
Triple-cooked chips: potato, oil, salt and pepper, butter (milk)
Sauce: red wine (sulphites), shallots, thyme, bay leaf, beef stock
Sticky toffee pudding
Sticky toffee pudding: butter (milk), eggs, plain flour (gluten), stoned dates, water, bicarbonate of soda, baking powder, vanilla extract
Sauce: double cream (milk), dark muscovado sugar, butter (milk), sugar
All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team. Occasionally we may need to substitute products if we are unable to source from our suppliers, thank you for your understanding.
35-day matured grass-fed British chateaubriand (serves two, approx. 500g)
Prep time
5 mins
Cooking time
25-30 mins
You will need
25cm deep roasting tray, kitchen paper, tin foil, sunflower oil, salt and pepper, small saucepan, heavy frying pan or skillet, butter, meat thermometer
Chef’s top tip
“Why not add rosemary and garlic to the roasting pan when cooking the joint? Any residual meat juices from the beef pan can be added to your gravy”.
Cooking instructions
Remove joint from the packaging and allow to come to room temperature
Preheat your oven to 180c/160c (fan) / gas mark 4
Season joint generously with fine salt and pepper all over
Heat 1 tbsp of sunflower oil in a large frying pan over a medium heat
Place the joint into the pan and seal all sides of the joint, reduce the heat and add a very large knob of butter (60g) and spoon the foaming butter over the joint until golden brown all over
Remove the triple-cooked chips from the bag and place onto a baking tray / earthenware dish. Place in the oven for 20-30 mins
Place the sealed joint into a roasting tray and cook in the oven (12-15 mins for medium-rare). How do you like yours cooked? Check our cooking temperature guidelines below for use with your meat thermometer
Pour the Bordelaise sauce into a medium saucepan and heat gently
Remove the joint from the oven, loosely cover with tin foil and leave to rest for 8 minutes
- Take the bags that contain the broccoli and red cabbage and pierce the bag slightly and reheat in your microwave for 2-3 minutes each until hot, and leave to stand for 1 min, alternatively you can place the bag containing the vegetables into a pan of simmering water for 6-8 minutes until hot. (if using the water method do not pierce the bag)
Carve the joint into 2cm slices and arrange onto warmed serving plates
Serve the vegetables and potato either on a serving platter or onto individual plates
Pour sauce into a serving jug and enjoy
- If you wish to heat up the food using another method that you feel more comfortable with then please use that method
Cooking temperature guidelines
Rare - 50°C (122°F)
Medium rare - 55°C (131°F)
Medium - 60°C (140°F)
Medium well - 65°C (149°F)
Well done - 70°C (158°F)
Sticky toffee pudding
Cooking time
1 min
Chef’s top tip
“Add a little flaked sea salt to the sauce for those salted caramel lovers. You can also add a special touch by garnishing with edible flowers from your garden or a fresh sprig of mint”.
Cooking instructions
Remove the packaging from the sticky toffee pudding and place on a microwave safe serving bowl
Heat for 30 secs - 1 min
Leave to stand for one minute
Snip the top off the toffee sauce and warm in the microwave for 30 secs - 1 min
Pour the hot toffee sauce over the sticky toffee pudding and enjoy