OVERNIGHT SHIPPING FOR ALL ORDERS PLACED BEFORE 15:00 EVERYDAY*
BF167
¥14,800 (¥1,596/100g)
Please note that due to ever-increasing production and import costs the price of this product has been raised. We thank you for your understanding.
You get a whole of tenderloin filet roast, also known as the Chateaubriand. Choose between 500g (1.1lbs) and 1kg (2.2lbs). This is the same cut used for the famously expensive Chateaubriand, also the same part the filet mignon steaks are cut from. Our tenderloin filets roasts are perfectly trimmed and ready for a luxurious cooking experience right at home - specially made for festive occasions. The roast is lean and very fine-grained in texture. Cooked medium-rare the roast is incredibly tender - typical for cuts from the tenderloin. There is nothing more tender than the tenderloin. Compared to the ribeye and striploin the tenderloin is much leaner, much more tender but less intensive in taste. For best results check our cooking instructions below.
Grass-fed, grain-finished beef from New Zealand. Surrounded by the Pacific Ocean, the islands of New Zealand are famed for their world-leading farmers. This is one of the finest New Zealand Angus beef quality available. Combine the freshest New Zealand grass, the best New Zealand grains, and the best New Zealand sea air - and the result is amazing. But that's not it. At Horizon Farms, we aim for the best: Free-range grass-fed for 18 months on lush green and fresh pastures of New Zealand. Then for 200 days the cows are grain-fed the finest selection of New Zealand-grown (supplied by local farmers only) GMO-free grains and drink sustainable water made by the snow from the Southern Alps in a stress-free coastal environment. At no point are the cows given growth hormones or treated with subtherapeutic antibiotics. See more about the farms below.
| Contents | 1 Pack |
| Weight | Choose between 500g (1.1lbs) and 1kg (2.2lbs). |
| Serves | 500g: Serves 2-3 1kg: Serves 4-6 |
| 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. |
| Also known as | Fillet steak, tenderloin steak, filet mignon, fillet mignon, petit steak, chateaubriand steak, Christmas roast, tenderloin roast, filet roast |
| Country of Origin | New Zealand |
| Ingredients | Beef |
| Cut from | Tenderloin |
| Category | Roast |
| Packaging | Individually vacuum packed |
✔ Humanely raised and treated with respect. All year free-range and open pasture-raised.
✔ No subtherapeutic use of antibiotics.
✔ No use of growth-promoting hormones.
✔ Free-range pasture-raised on green pasture then finished on vegetarian feed for improvement of taste, tenderness, and marbling 200 days prior to harvest.
✔ Non-GMO feed supplied from local New Zealand farmers only.
✔ Non-commodity quality. Top-quality grass-fed and grain-finished New Zealand beef reserved for high-end restaurant use.
✔ Compared to commodity 100% grass-fed: more flavorful, more tender, and free of a gamey odor and taste.
✔ Provides monounsaturated fatty acids Omega 3s - yes, the good fats. Including a wide range of essential nutrients such as iron, zinc, protein, B vitamins, selenium, and vitamin D.
✔ New Zealand premium beef provides great value and comes with a lower price point compared to our high-end quality Morgan Ranch Beef and is of higher quality than our Australian beef.
| Cattle Breed | Angus |
| Farm/Ranch | A selection of family-owned local farms located on the south island of New Zealand. |
| Region | South Island |
| Breeding | All year free range on open pastures then finished on vegetarian feed 200 days prior to harvest. |
| Feeding | Pasture grass-fed their entire lives and then fed a balanced mix of energy, protein, fibers, minerals, and vitamins which are obtained from natural grains, silage, hay, molasses, oilseed meals, and legumes. All locally produced by local farmers on the South Island of New Zealand. |
| Traceability | 100% fully traceable from ranch to fork. |
| Growth-Promoting Hormones | Never |
| Subtherapeutic Use of Antibiotics | Never |
| GMO-Feed | Never |
| Chemical Pesticides | Never |
| Export and Processing | Chilled export from New Zealand to Japan. Processed into retail sizes in Japan and then flash frozen. |
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.
