Order before 11am, delivered the same evening
Choose your day of delivery
Free shipping from €100
Free products with your beefcoins

Bavette Black Angus CAN

Bavette Black Angus Organic 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% rundvlees

Nutritional 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

Dit product is momenteel niet op voorraad.
Informeer me wanneer dit product op voorraad is

+ Flavour enhancers

+ 3,19 | 100 gram herb butter Cafe de Paris
+ 5,99 | 200 ml Meat Jus with Black Garlic
+ 5,99 | 100 gram Butchery's steak seasoning
+ 10,50 | 354 gram Croix Valley Original Steak Sauce & Marinade

+ Create a Surf & Turf

+ 49,99 | 800 grams Black Tiger Prawns XXL [2-4 pieces]
+ 5,99 | 4x creamy cheese gratin tart [100 grams each]
+ 7,99 | 8x Haricots verts wrapped in Livar bacon
  • check-circle check-circle Next day delivery or select a preferred day
  • check-circle check-circle Starting at € 100,- FREE delivery.
  • check-circle check-circle Quick frozen and vacuum packed
  • Product Information
    chevron-down chevron-up
  • Preparation
    chevron-down chevron-up

    • 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

  • Voedingswaarde
    chevron-down chevron-up

    • Ingredients

    100% rundvlees

    Nutritional 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
  • Reviews
    chevron-down chevron-up
Most bought
Groentesoep
Vegetable soup ca. 600ml 2 kopjes
check-circle Next day delivery
4.99
Burgerbun Brioche Black
Burgerbun Brioche Black 2 stuks
check-circle Next day delivery
2.99
Pulled pork LIVAR kant-en-klaar Pulled pork LIVAR ready-to-eat
Pulled pork LIVAR ready-to-eat ca. 500g
check-circle Next day delivery
14.99