Chateaubriand en Croûte Dinner
This is a gourmet feast with a wonderful mix of flavors and textures. The centerpiece is the Chateaubriand en Croûte, 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 Croûte Dinner includes:
1 - Chateaubriand en Croûte (32 oz.): tender, center-cut premium filet mignon topped with a rich, earthy mushroom duxelles, and wrapped in buttery puff pastry
6 - Hasselback Potatoes: using a Swedish technique, potatoes are partially sliced, ready for you to finish with butter, cheese, or your favorite topping
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
Preparation
Chateaubriand en Croûte:
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:
Preheat oven to 350°F. Place potatoes in a greased baking dish and add salt and seasoning as desired. Bake from frozen for 20 minutes. Remove from oven and spread butter evenly over potatoes. Bake for an additional 10 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.
Conventional Oven: Preheat oven to 325°. Remove lid and place tray onto a baking sheet. Bake for 10 to 15 minutes or until fully heated throughout. Remove from the oven. The bottom of the pudding should be very warm. If not, return to the oven for 5 more minutes. Invert pudding onto plate. Eat as is or serve with vanilla ice cream or whipped cream. Pudding may remain refrigerated for up to one week.
Microwave: Remove lid and microwave tray for 45 seconds or until heated throughout. The bottom of the pudding should be very warm. If not return to the microwave for 10-15 seconds. Invert pudding onto plate. Eat as is or serve with vanilla ice cream or whipped cream. Pudding may remain refrigerated for up to one week.
Microwave and oven temperatures vary, adjust cooking time accordingly.
Ingredients
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:
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:
Potatoes, Sunflower oil.
May contain: Eggs, Tree Nuts, Wheat.
Green Bean Almondine: Green Beans, Almonds, Shallots, Garlic Powder, Olive Oil, Black Pepper.
Contains: Tree Nuts (Almonds).
Sticky Toffee Pudding:
Original:
Dark Brown Sugar, Butter (pasteurized cream, natural flavorings), Water, Date Paste, Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Malted Barley Flour, Turbinado Sugar, Cream, Eggs, Molasses, Golden Syrup, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Baking Soda, Natural Vanilla Flavoring (water, grain alcohol, vegetable glycerin), Kosher Salt (salt, yellow prussiate of soda).
Contains: Eggs, Milk, Wheat.
Revised:
Butter (pasteurized cream, natural flavorings), Cream, Date Paste, Water, Enriched Wheat Flour ((wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), malted barley flour), Turbinado Sugar, Eggs, Molasses, Golden Syrup, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Baking Soda, Natural Vanilla Flavoring (water, grain alcohol, vegetable glycerin), Kosher Salt (salt, yellow prussiate of soda), Dark Brown Sugar.
Contains: Eggs, Milk, Wheat.