Horizon Farms
Premium Grain-Fed Beef MB5+ Tenderloin / Chateaubriand Roast (1kg)
We are proud to announce that we have renewed this product with a more premium, incredibly marbled roast - as the source farm for this product has been changed. Rest assured the beef is still nasty-free and sourced from free-range cows. Please note that the price has changed.
You get a whole 1kg (2.2lbs) of Australian grain-fed black angus beef tenderloin filet roast, also known as the Chateaubriand. Our tenderloin filet roasts are perfectly trimmed and ready for a luxurious cooking experience right at home - specially made for festive occasions. The tenderloin roast is usually very lean, but this beef is hand selected from only the best marbled MB5+ cuts from the farm and is very fine-grained in texture. Cooked medium-rare the roast is incredibly tender - there is nothing more tender than the tenderloin. For best results check our cooking instructions below.
✔ Grass-Fed and Grain-Finished on a custom GMO-free barley feed for at least 150 days for superior marbling and flavor.
✔ Free-range and open pasture-raised all year round.
✔ Humanely raised and treated with respect.
✔ No antibiotics or growth hormones - ever!
✔ "Tenderstreched" method of processing increases the tenderness of the meat.
Contents
Contents | 1 Pack |
Weight | 1kg (2.2lbs) |
Serves | Serves 4-6 |
Shipping & Handling
Shipping | Shipping and delivery is frozen |
Handling | Keep frozen below -18°C (0°F) |
Defrosting Time | In the fridge: approx. 48 In ice-water: not recommended |
Cooking Method | Fry-pan sear and oven finish for best results. |
Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 3 days. |
Details
Also known as | Fillet steak, tenderloin steak, filet mignon, fillet mignon, petit steak, chateaubriand steak, Christmas roast, tenderloin roast, filet roast |
Country of Origin | Australia |
Ingredients | Beef |
Cut from | Tenderloin |
Category | Roast |
Packaging | Individually vacuum packed |
PURE Black beef from Australia. Black Angus free-range Aussie cows are long fed for at least 150 days on a proprietary GMO-free barley feed for superior marbling and a buttery-rich flavor. They are then "tenderstretched" - a method of processing known to considerably increase the tenderness of the meat. Only cuts that have a Marbling Score of 5+ (MB5+, the highest score) are selected - guaranteeing a gourmet marbling you would find in five-star restaurants. Absolutely no use of subtherapeutic antibiotics or growth hormones. Ethical and luxurious at the same time. Taste the difference.
At A Glance
Cattle Breed | Black Angus |
Farm/Ranch | PURE Black (Australia) |
Breeding | 100% free-range on open pastures. |
Feeding | Grass-fed from birth then long fed for at least 150 days on a proprietary GMO-free barley grain feed. |
Traceability | 100% fully traceable from farm to fork. |
Growth-Hormones | Never |
GMO-feed or use | Never |
Antibiotics | Never |
Importer | Horizon Farms, Inc. |
Processing | Locally processed in Japan. |
Beef Tenderloin / Chateaubriand Roast Recipe Instructions
Completely defrost the roast in the fridge. Heavily rub the roast with olive oil, high-quality sea salt, and freshly ground pepper. Optionally rub the roast with crushed garlic and thyme or rosemary. Cover the roast filet and store it in the fridge for a couple of hours. For maximum flavor store in the fridge for up to 24 hours - this is optional. Once out of the fridge make sure the roast reaches room temperature before you continue with the preparation.
Prepare a skillet or fry pan with non-salted all-natural butter and make it hot. Really hot. Yes, turn on the range hood at full power, you'll need that. Sear all sides of the roast and make sure to create a crispy brown outside. Hear that sizzle?
Remember, we are not cooking the roast so make sure to flip often, keep basting with the juices to keep the outer layer juicy. Keep the searing under 5 minutes. Remove the roast and place it aside.
Have vegetables cut and prepared before you start the searing. Place the vegetables into a frying pan and add a cup of water. Cover with a lid and steam hard vegetables such as the potatoes, carrots, and zucchini on high heat for 10 minutes ahead as they take longer than the roast.
Place the Chateaubriand roast in the middle of the oven pan. Now add all the other vegetables such as baby onions, Brussel sprouts, broccoli, garlic cloves, mushrooms, asparagus, and mini tomatoes. To keep the vegetables moist place small cups and fill halfway with water. Now loosely cover the whole oven pan with aluminum foil. This will keep most of the moisture inside.
Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit and place the roasting pan in the middle. Set the timer to 30 minutes. Make sure to have a meat thermometer at hand as you need to check the internal temperature after 25 minutes.
Check on the roast after the first 25 minutes and make sure the core temperature of the roast is 52 degrees Celsius or 125 degrees Fahrenheit before taking it out of the oven. If the roast is not ready after the timer has gone off - keep roasting.
Let roast covered in the oven pan for another 10 minutes before slicing. It is still cooking on the inside and the core temperature will reach 55 degrees Celsius or 130 degrees Fahrenheit. Note that you can't really overcook the tenderloin as it is an extremely tender cut of beef that is very forgiving. For the tenderloin, we recommend medium-rare.
Slice the Chateaubriand roast in front of everybody for the wow effect. Make sure to use a large and sharp knife as the filet is very soft and wobbly and may, therefore, be difficult to cut.
Soft as butter. The tender eating experience of the Chateaubriand is unforgettable.
Sprinkle high-quality sea salt on the vegetables. Eat while still warm for soft and buttery flavor and experience. Serve with any full-bodied dry red wine that will perfectly complement this roast. Enjoy.