Chateaubriand en Croûte Dinner

Item #: CED46
Serves 4-6
Features four items

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.


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
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 Croûte: 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.

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. Let stand 2 minutes and serve.

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.


Chateaubriand en Croûte: 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).

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

Green Bean Almondine: Green Beans, Almonds Blanched, Shallots, Extra Virgin Olive Oil, Butter (sweet cream, salt), Granulated Garlic, Kosher Salt [salt, yellow prussiate of soda (anti-caking agent)], Black Pepper.
Contains: Milk, 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.