Chateaubriand en Croûte Dinner

Our Chateaubriand en Croûte 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 Croûte:
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 425°F. Remove packaging and place on a greased baking sheet. Bake for 18 minutes, reduce to 300°F, and bake for another 16-18 minutes or until the internal temperature reaches 120°F when checked with a thermometer. Remove from oven and let rest for 15-20 minutes to reach medium rare (135°F). Ovens vary; adjust accordingly

Hasselback Potatoes: Bake from frozen.
Preheat the oven to 350°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 350°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 165°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 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.

Our Chateaubriand en Croûte Dinner includes an item with a revised recipe. You may receive the original or revised version for your order. Please see below for details.

Chateaubriand en Croûte:
Original: Beef Tenderloin (Beef Tenderloin, Blended Oil (Soybean Oil, Pomace Olive Oil), Salt, Black Pepper), Puff Pastry (Butter (Cream), Wheat Enriched Flour Unbleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Salt), Filling (Mushroom, Onion, Panko Bread Crumbs (Bleached Wheat Flour, Yeast, Sugar, Salt, Soybean Oil), Salt, Garlic Powder, Onion Powder, Parsley, Black Pepper), Liquid Egg (Whole Eggs, Citric Acid, 0.15% Water added as Carrier for Citric Acid, Citric Acid added to Preserve Color).
Contains: Egg, Soy, Wheat.
OR
Revised: Beef Tenderloin, Puff Pastry (Enriched Flour [Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Palm And Soybean Oil, Water, Salt, Monocalcium Phosphate), Water, Dehydrated Mushrooms, Contains less than 2% of Canola Oil, Red Onion, Shallots, Salt, Binder (Corn Starch, Methylcellulose, Egg White Powder, Xanthan Gum, Guar Gum), Natural Flavors, Spices, Sodium Carbonate (Soda Ash), Distilled Vinegar, Caramel Color.
Contains: Egg, Wheat.

Hasselback Potatoes: Potato, Sunflower Oil, Butter (Cream, Lactic Acid, Culture), Sea Salt.
Contains: Milk.

Green Bean Almondine: Green Beans, Almonds, Shallots, Garlic Powder, Olive Oil, Black Pepper.
Contains: Tree Nuts (Almonds).

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.