This is a gourmet feast with a wonderful mix of flavors and textures. The centerpiece is the Chateaubriand en Croƻte, featuring beef tenderloin, topped with a rich, earthy mushroom duxelles and wrapped in puff pastry. It's accompanied by Hasselback Potatoes, with their crisp exterior and creamy interior, and the classic Green Bean Almondine. Finish with a few decadent bites of Sticky Toffee Pudding, and you'll be in food heaven. Serves 4-6.
Our Chateaubriand en Croƻte Dinner includes:
1 - Chateaubriand en Croƻte (32 oz.): tender, center-cut premium filet mignon topped with a rich, earthy mushroom duxelles, and wrapped in buttery puff pastry
7 - Hasselback Potatoes: potatoes partially sliced, using a technique of Swedish origin, into thin slices, then studded with rich creamery butter
1 - Green Bean Almondine (24 oz.): a tray of tender green beans that are smaller and sweeter, mixed with toasted almonds for a nutty crunch, and finished with a touch of butter and seasonings
1 - Sticky Toffee Pudding (20 oz.): a dense, moist cake topped with an intense buttery toffee sauce
Chateaubriand en Croƻte Dinner
Item #: CED46This is a gourmet feast with a wonderful mix of flavors and textures. The centerpiece is the Chateaubriand en Croƻte, featuring beef tenderloin, topped with a rich, earthy mushroom duxelles and wrapped in puff pastry. It's accompanied by Hasselback Potatoes, with their crisp exterior and creamy interior, and the classic Green Bean Almondine. Finish with a few decadent bites of Sticky Toffee Pudding, and you'll be in food heaven. Serves 4-6.
Our Chateaubriand en Croƻte Dinner includes:
1 - Chateaubriand en Croƻte (32 oz.): tender, center-cut premium filet mignon topped with a rich, earthy mushroom duxelles, and wrapped in buttery puff pastry
7 - Hasselback Potatoes: potatoes partially sliced, using a technique of Swedish origin, into thin slices, then studded with rich creamery butter
1 - Green Bean Almondine (24 oz.): a tray of tender green beans that are smaller and sweeter, mixed with toasted almonds for a nutty crunch, and finished with a touch of butter and seasonings
1 - Sticky Toffee Pudding (20 oz.): a dense, moist cake topped with an intense buttery toffee sauce
Our Chateaubriand en Croƻte Dinner includes an item with revised preparation instructions. You may receive the original or revised version for your order. Please see below for details.
Chateaubriand en Croƻte:
Original: Defrost the product under refrigeration for 24 hours.
Preheat an oven to 400F. Remove all packaging from around the product and place on a greased tray. Bake for 20 minutes. Turn down the oven to 300F and continue baking for another 18 mins. Using an internal thermometer, the product should read 120F. Leave the product to rest outside of the oven where it will rise in temperature to medium rare (135F). Ovens vary, adjust accordingly.
OR
Revised: Thaw for 24 hours under refrigeration.
Preheat oven to 425Ā°F. Remove packaging and place on a greased baking sheet. Bake for 18 minutes, reduce to 300Ā°F, and bake for another 16-18 minutes or until the internal temperature reaches 120Ā°F when checked with a thermometer. Remove from oven and let rest for 15-20 minutes to reach medium rare (135Ā°F). Ovens vary; adjust accordingly
Hasselback Potatoes: Bake from frozen.
Preheat the oven to 350Ā°F. Place the potatoes in an oven-safe pan and bake for about 30 minutes. Oven temperatures vary, so adjust cooking time accordingly.
Green Bean Almondine:
Preheat the oven to 350Ā°F. Remove lid and plastic film, cover with foil and place tray on a baking sheet. If frozen, (preferred method), cook for 35-40 minutes (or 15-20 from thawed), or until fully heated through. Stir halfway through heating time. Should reach an internal temperature of 165Ā°F. Let stand 2 minutes and serve.
Do not overcook. Note: Stove tops and cookware vary. Heating time is approximate.
Sticky Toffee Pudding: Keep frozen.
Oven: Warm the frozen pudding in a preheated 350Ā°F oven for 15 minutes or until the pudding is fully heated throughout. Containers are oven proof.
Microwave: Individually slice pudding and put on a microwave safe plate for heating. Microwave for 45 seconds from frozen or until the pudding is fully heated throughout.
Microwave and oven temperatures vary, adjust cooking time accordingly.