Chateaubriand DinnerItem #: CBC46
Original 2 lb. Chateaubriand: Keep chateaubriand frozen until ready to use. Thaw under refrigeration overnight.
Preheat oven to 350°F. Remove tenderloin from packaging, keeping the juices, wrap roast tightly in foil and place on a raised edge baking sheet. Bake for approximately 30-36 minutes. Remove from oven, rest in foil for 10 minutes on baking sheet. slice and serve.
Updated 1.75 lb. Chateaubriand: Keep chateaubriand frozen until ready to use. Thaw overnight in packaging in refrigerator.
Remove product from packaging, keeping the juices. Wrap roast tightly in foil and place on a raised edge baking sheet. Bake in a pre-heated 350°F oven for approximately 30-36 minutes or until heated thru. Remove from oven, rest for 10 minutes prior to slicing and serving.
Product is fully cooked and only needs to be warmed or it may be served cold.
Crème Fraiche Mashed Potatoes:
Original: Keep frozen until ready to bake.
Do not remove plastic film and preheat the oven to 350°F. Bake 30-40 minutes or until the product reaches an internal temperature of 165°F. Optional: For a bit of browning, remove the film after 30 minutes. Let stand for 5 minutes before serving.
Updated: Keep frozen until ready to bake.
Remove lid and preheat oven to 350°F. Bake 30-40 minutes or until reaches an internal temperature of 165°F and top is browned in places. To ensure it cooks fully, stir gently halfway through baking. If top browns too quickly, cover with foil until casserole is finished cooking. Let set for 5 minutes before serving.
From Frozen. Pre-heat oven to 350°F. Remove wrapper. Put tray in oven and heat for 45-50 minutes (internal temperature of at least 165°F).
From Thawed. Thaw overnight in refrigerator. Pre-heat oven to 350°F. Remove wrapper. Put tray in oven and heat for 30-35 minutes.
Do not heat tray at temperature over 350°F. Must be heated before consumption. Do not use convection or toaster oven. Microwave is not recommended.
Sticky Toffee Pudding: Keep frozen.
Oven: Warm the frozen pudding in a preheated 350°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.
Updated 1.75 lb. Chateaubriand: Beef Tenderloin, Salt, Spices, Garlic Powder, Onion Powder, Yeast Extract, Natural Flavors, High Oleic Sunflower Oil (as a processing aid).
Crème Fraîche Mashed Potatoes:
Original: Water, Red Potatoes with Skin-On, Mashed Potatoes (potatoes, contains 2% or less of ascorbic acid (vitamin C), mono and digtycerides, calcium stearoyl-2-lactylate, natural flavor, freshness preserved with: sodium bisulfate, BHT). Heavy Whipping Cream (cream and milk), Unsalted Butter, Sour Cream (cultured cream, contains less than 2% of: whey, food starch-modified [corn], sodium tripolyphosphate, carrageenan, calcium sulfate, locust bean gum, guar gum, potassium sorbate [to preserve freshness]), Creme Fraiche French Style Cultured Cream (pasteurized cow's cream, culture), Kosher Salt, White Pepper.
Updated: Potatoes, Heavy Cream, Crème Fraiche (pasteurized cows' crème, culture), Butter (pasteurized cream, natural flavoring), Sea Salt, White Pepper.
Broccoli-Parmesan Gratin: Broccoli, Milk, Unsalted Butter, Unbleached White Flour, Parmesan Cheese (Pasteurized Cow's Milk, Cheese Culture, Salt, Enzymes), Panko (Bleached Wheat Flour, Dextrose, Yeast, Salt), Salt And Pepper.
Contains: Milk And Wheat.
Manufactured In A Facility That Produces Foods Containing Peanuts, Tree Nuts And Shellfish.
Sticky Toffee Pudding: Water, Brown Sugar, Dates, Wheat Flour (niacin, reduced iron, thiamine, riboflavin, folic acid), Butter, Raw Sugar, Cream, Eggs, Molasses, Golden Corn Syrup, Baking Soda, Vanilla.
Contains: Eggs, Milk, Wheat.