chateaubriand box


Chateaubriand Box Cooking Instructions

Chateaubriand. The aristocrat of the steak world, revered for its soft texture and sublime flavour.

Like most ye-olde dish names the origins of this one are murky. The latest fashionable dinner table offerings weren’t deemed important enough for scholars of the day to document, nor for lawyers to punish chefs who veered from the initial intention.

Named after the blue-blooded bon vivant François-René de Chateaubriand, it probably originally referred to
a technique of cooking beef, possibly one that involved mummifying a whole fillet with lesser cuts that were discarded after cooking. Like a wasteful beef wellington without the delicious pastry crust. But some early sources suggest that it didn’t involve beef at all and was instead a thick slab of horse meat…

For us it means the head of the laziest (and therefore most tender) muscle on the animal, the fillet.

Revolving around this most luxurious of steak cuts, this box houses a Hawksmoor feast fit for the most special of special occasions. Landmarks on the roadmap to normality(ish) are coming into sight, and the one we’re most excited about (except being able to get a decent haircut) is being able to enjoy an al fresco meal with non-bubble loved ones. If this box is playing a part in such an occasion we hope the weather is kind.

Remember to uncork the bottle of steak-loving Malbec in good time, and perhaps pour into that decanter that’s been gathering dust at the back of the cupboard. But, most importantly, be sure to enjoy a (hopefully al fresco) Manhattan, or two, while the steaks are resting…

If you have any leftovers you could follow that other aristocrat, the famously incompetent (in all things except convenient lunch options) 4th Earl of Sandwich and enjoy a slice of Chateaubriand between two slices of bread (we’d add watercress and an eye-watering amount of horseradish).

Please note ingredients should be consumed by the Sunday of your delivery week and are not suitable for home freezing.


Allergens: SULPHITES

Our hopefully-soon(ish)-to-open New York restaurant sits halfway between the birthplaces of the Martini and the Manhattan. So we thought we’d better do our homework. We’ve taste-tested dozens of variants and we really think this version of the Manhattan is the Ultimate. Woodford Reserve Bourbon with a touch of aged plum eau-de-vie, orange and Cocchi vermouth. Put in the freezer for an hour and a half and pour into a chilled martini glass. Or pour over a large ice cube in a rocks glass. Garnish with a cherry or twist of orange.

Allergens: SULPHITES

We’ve enjoyed and admired the beers from the Thornbridge brewery in Derbyshire for some time so we were particularly excited to collaborate with them on this session IPA. With a dry, light and crisp hoppiness and a delicate malty finish, this is a truly sessionable beer.

Allergens: SULPHITES

Our most popular wine. The story starts in 2015 when we headed to the foothills of the Andes to blend a bespoke wine to perfectly match our steaks. The goal was a powerful full-bodied wine that also had some freshness and life. The solution was blending from two small vineyards at different altitudes, the lower bringing power, the higher adding brightness. Each vintage we re-blend the wine with the help of Edu and the winemakers at Pulenta, always sticking to the original ‘powerful freshness’ ideal.


Allergens: Belly ribs: MUSTARD, WHEAT, BARLEY, CELERY. Pickled slaw: SULPHITES

On our menu since day one these have always been one of our most popular starters (or perfect for a light lunch). Place the ribs on an oven tray and roast in a pre-heated oven (200°C /180°C fan) for 15-20 minutes, turning halfway, until golden and bubbling and piping hot throughout. Serve with the pickled slaw.

Chateaubriand steak
Maldon sea salt

  1. TAKE THE MEAT OUT OF THE FRIDGE AT LEAST AN HOUR BEFORE YOU COOK IT, to bring it up to room temperature.
  2. FIRE UP THE BARBECUE Or dig out a heavy cast-iron griddle or heavy-gauge frying pan. If you’re using a barbecue we recommend lumpwood charcoal from sustainable sources, and make sure you use eco-friendly firelighters, to avoid any fuel tainting the flavour of the meat. There are three ingredients needed for a perfect steak: beef, salt and heat. Getting all three right is crucial to achieving the perfect steak.
  3. GET THE BARBECUE OR THE PAN REALLY, REALLY HOT You’re looking for white-hot coals on the barbecue, which will take about half an hour from lighting. With a pan, it should be painful to hold your hand too near the heat source.
  4. IF YOU’RE INSIDE, OPEN THE WINDOW – there will be lots of smoke.
  5. IF YOUR STEAK IS WET,PAT IT DRY WITH KITCHEN PAPER, otherwise it will struggle to form a delicious golden crust.
  6. DON’T USE ANY OIL – if you’re using a barbecue or well-seasoned cast iron griddle pan and the heat is high enough you won’t need anything – the meat won’t stick. If you’re using a heavy-gauge frying pan (preferably not non-stick) add a nugget of beef dripping to the hot pan. Or cut a small piece of fat off your steak and rub it over the pan with a pair of tongs. Oil can add a hint of flavour that doesn’t sit well with good beef.
  7. AT THE LAST MINUTE, SEASON YOUR STEAK well with Maldon sea salt, probably more than you think sensible – it will help build up a delicious salty crust.
  8. STICK THE STEAK ON Leave it for a minute or so, then turn and move regularly. You’re after an even dark crust, not black criss-cross bar marks. Sear thoroughly over a high heat on all sides, turning regularly. For a large, thicker Chateaubriand steak – sear the meat all over till golden brown then transfer to a hot oven (200ºC/180ºC Fan), turning halfway through cooking – we recommend cooking a Chateaubriand to Medium-rare (17-22 minutes).
  9. TO CHECK IF YOUR STEAK IS COOKED we recommend a temperature probe, which our grill chefs use to ensure every steak is perfect. At the end of cooking, the internal temperature should be at the bottom end of the range and towards the top end once rested.
    — rare 45°c to 50°c
    — medium rare 50°c to 55°c
    — medium 55°c to 60°c
    — medium well 60°c to 65°c
    — well 65°c to 70°c
  10. REST YOUR STEAK, ideally on a rack. As long as it took to cook is a good rule of thumb, a bit less for large sharing cuts. Serve on hot plates.
  11. CRACK OPEN A BOTTLE OF GOOD RED WINE Eat, drink and be merry.


We’ve done all the hard work for you. The pouch in your box is our gravy base, you just need to add bone marrow.

  • Remove bones from fridge about one hour before using so easier to scoop out the marrow.
  • With a teaspoon scoop out the marrow, try to keep it as chunky as possible.
  • Empty the contents of the gravy base pouch (a.k.a. madeira jus) into a pan and bring to the boil.
  • Stir in the chunks of bone marrow and gently whisk so as not to break them up too much.
  • Simmer for 2-3 minutes to cook the bone marrow but not dissolve it and give the gravy a rich unctuous consistency.
  • We like to finish ours with a teaspoon of English mustard to add a gentle kick.

Note … don’t be tempted to scrape the bone marrow aggressively as you may disturb small pieces of unwelcome bone that could end up in your gravy. Any excess gravy should be used to cover your chips without shame…

Twice-cooked chunky chips
Beef Dripping

An amended version of our triple-cooked chips method that’s more suitable for home cooking. We’ve blanched the potatoes in boiling water and chuffed the edges for ideal crispiness. Then we let them cool and dry out before blanching in beef dripping. Then we boxed them up with some nuggets of beef dripping ready for the third and final cook at home. Simply empty onto an oven tray and roast for 20-25 minutes in an oven pre-heated to 200°C (180°C fan), shaking the tray a couple of times during cooking.

Allergens: MILK

We tried to get this into a can, Popeye-style, but we haven’t cracked that bit yet… Simply empty into a pan and warm through. It’s as simple as that.


Remove mushroom from bag and place in an ovenproof dish. Bake in a hot oven (200°C/180°C fan) for 10-12 minutes. Drizzle excess butter liberally over the top before serving.

Allergens: Sticky toffee pudding: MILK, EGGS, WHEAT. Sticky toffee sauce: MILK. Clotted cream: MILK

Your sticky toffee pudding comes as one big sharing pudding. Two options to prepare it. The cheat’s way (which produces perfect results, but might be a bit too ‘ready meal’ for you…) is to microwave the pot with the lid on for 1 minute 30 seconds on full blast. Let stand for a couple of minutes before taking the lid off. Or… place in a saucepan and pour in boiling water until it comes to two thirds of the way up the pot, topping up with more boiling water during cooking as the water level drops. If the pudding has come straight out of the fridge it will take about 55 minutes to heat through. If you take it out an hour earlier, 45 minutes will be fine. For the sauce, simply warm through in a small saucepan. Once you have a hot pudding, pour the sauce over and dollop (or beautifully quenelle) clotted cream on top.