Bavette Black Angus CAN
Chateaubriand is a festive roast that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!
Prepare Chateaubriand low and slow (grill & cook through)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to come to room temperature.
Preheat the oven to 120C for nice cooking and the pan or grill to maximum heat. Bake or grill the meat until brown on all sides in a large pan with butter or on the grill until it is is completely brown and the any fat edge nice and crunchy
Move the meat to the preheated oven, place the fried steak in an oven dish and add the shortening.
Time: Use the schedule below for your own planning, these times are indicative. Always measure the core temperature of these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with salt and pepper or rub of your choice
Core final temperatures
Rare 52C Medium rare 54C
Medium 57C
Rose/Welldone 62C
Take into account a total preparation time of 1.5 hours
Reversed sear Chateaubriand (cook & grill)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to come to room temperature.
Heat the oven or BBQ at 60C.
Cook the meat to the core temperatures below -2 degrees. The last 2 degrees are added during grilling.
Grill or fry the meat until brown and crunchy on all sides until the desired core temperature has been reached.
Measure with these types of meat always the core temperature. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with salt and pepper or rub of your choice
Core final temperatures
Rare 52C (beef, veal)
Medium rare 54C (beef, veal)
Medium 57C (beef, lamb, veal)
Rose/welldone 62C (lamb)
Take into account a total preparation time of 1 hour.
Preparation of Chateaubriand Sous Vide
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to come to room temperature.
Preheatthe warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum pack them again if necessary. But normally the package can be placed straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also use a burner by grilling it off. or burning, the temperature no longer rises.
Rest, let the steak rest for 10 minutes before cutting/serving.
Season the steak only halfway through or afterwards with salt and pepper or rub of your choice
Sous vide stick setting value for Chateaubriand
Rare: 52C in 2 hours
Medium: 54C in 2 hours
Medium/Rare: 56C in 2 hours
Ingredients
100% rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Bavette Black Angus CAN
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- Quick frozen and vacuum packed
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Chateaubriand is a festive roast that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!
Prepare Chateaubriand low and slow (grill & cook through)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to come to room temperature.
Preheat the oven to 120C for nice cooking and the pan or grill to maximum heat. Bake or grill the meat until brown on all sides in a large pan with butter or on the grill until it is is completely brown and the any fat edge nice and crunchy
Move the meat to the preheated oven, place the fried steak in an oven dish and add the shortening.
Time: Use the schedule below for your own planning, these times are indicative. Always measure the core temperature of these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with salt and pepper or rub of your choice
Core final temperatures
Rare 52C Medium rare 54C
Medium 57C
Rose/Welldone 62C
Take into account a total preparation time of 1.5 hours
Reversed sear Chateaubriand (cook & grill)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to come to room temperature.
Heat the oven or BBQ at 60C.
Cook the meat to the core temperatures below -2 degrees. The last 2 degrees are added during grilling.
Grill or fry the meat until brown and crunchy on all sides until the desired core temperature has been reached.
Measure with these types of meat always the core temperature. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with salt and pepper or rub of your choice
Core final temperatures
Rare 52C (beef, veal)
Medium rare 54C (beef, veal)
Medium 57C (beef, lamb, veal)
Rose/welldone 62C (lamb)
Take into account a total preparation time of 1 hour.
Preparation of Chateaubriand Sous Vide
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to come to room temperature.
Preheatthe warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum pack them again if necessary. But normally the package can be placed straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also use a burner by grilling it off. or burning, the temperature no longer rises.
Rest, let the steak rest for 10 minutes before cutting/serving.
Season the steak only halfway through or afterwards with salt and pepper or rub of your choice
Sous vide stick setting value for Chateaubriand
Rare: 52C in 2 hours
Medium: 54C in 2 hours
Medium/Rare: 56C in 2 hours
Ingredients
100% rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |