Francis St 14 Day Matured Chatubrnd 150G
€34.99
€77.76/kg
Description
Our hand-selected 14 day matured chateaubriand has a mild beefy flavour with a touch of delicate marbling. The most tender cut, whether divided into steaks or simply roasted as a joint.14 day matured chateaubriandFor a special celebration, or just because you think why not? This delicious cut is best served with great company. And from the very first sizzle to that last exquisite mouthful, food this good can elevate the everyday into something unforgettable.Our hand-selected, 14 day matured chateaubriand is made for sharing. With subtle marbling, a delicate flavour and astonishing tenderness that whispers rather than shouts. It's simply irresistible.
A passion for Ireland's finestFrancis Street, 1966. We opened our butchers fuelled by something special a love and appreciation for Irish meat, the highest standards of animal welfare, and an unwavering belief that great meat matters.More than 50 years later, that belief holds true. From working with farmers who understand that healthy, happy animals produce meat rich in mouth-watering depth and flavour, to hand-selecting the very finest cuts. Guided by our master butchers, we provide tips on how to create indulgent meat experiences from the comfort of your own home. So, you can be confident of every sizzle, every succulent piece, every irresistible mouthful, every single time.Because great meat, when prepared and cared for with expertise, can elevate any meal.
Quality Assurance Bord BIA - Origin-Ireland
The Home of Master ButchersPerfect to ShareHand-Selected Irish BeefEnjoy Together14 Day Matured
Pack size: 450G
Preparation and Usage
How We Like ItPan-fried as individual steaks or roasted whole, it's an all-time classic.1 PrepareRemove all packaging, pat dry to enhance the natural flavour and to give you a better crust, one hour before cooking to bring to room temperature. To enjoy as steaks, cut evenly across the middle into two.2 HeatHeat a heavy-bottomed oven-proof pan over a medium-high heat.3 SeasonSalt your joint liberally with a fine sea salt. This brings out the flavour and creates a delightfully crisp crust.4 CookPreheat oven. Add 1 tbsp of beef dripping or vegetable oil to your smoking pan and add your beef, turn regularly - every minute or two is best-until a dark and deliciously golden crust forms.Now, it's the time to place your pan (or transfer beef to a roasting dish) in a preheated oven (200°C/180°C fan) for the desired cook time, turning halfway through.All appliances vary and how long you cook it for is up to you, but here's what works for us:Rare - Steak: 8 - 10 Mins, Roast: 15 - 20 MinsMed rare - Steak: 10-12 Mins, Roast: 20 - 25 MinsMedium - Steak: 12 - 14 Mins, Roast: 25 - 30 MinsMed Well - Steak: 14 - 16 Mins, Roast: 30 - 35 MinsWell Done - Steak: 16 - 18 Mins, Roast: 35 - 40 Mins6 Rest & sliceRest the beef on a wire rack for 5-10 minutes. Then look for what we call the grain, the lines running through the meat, and slice in the opposite direction. This will make it more tender and delicious. Finally, plate up on warm plates and season with a flaky sea salt.TipFor the last 2 minutes baste your steak with 2 tbsp of unsalted butter, a lightly crushed garlic clove and a couple of sprigs of thyme.
For use by date, see side of pack
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