Chateaubriand Dinner

Preparation & Heating Instructions

Chateaubriand: Keep Chateaubriand frozen until ready to use. Thaw overnight in packaging in refrigerator.
Remove product from packaging, keeping the juices. Wrap roast tightly in foil and place on a raised-edge baking sheet. Bake in a preheated 350°F oven for approximately 30–36 minutes or until heated through. Remove from oven, rest for 10 minutes prior to slicing and serving.
Product is fully cooked and only needs to be warmed, or it may be served cold.

Crème Fraîche Mashed Potatoes:
Keep frozen until ready to use.
Preheat oven to 350°F. Remove lid and film. Place frozen mashed potatoes on a baking sheet and cover with foil. Bake at 350°F for 45 minutes from frozen or until internal temperature reaches 165°F and heated throughout. Remove from oven and remove foil. Let stand for 5 minutes before serving.

Broccoli-Parmesan Gratin:
Conventional Oven: From Frozen. Preheat oven to 350°F. Remove wrapper. Put tray in oven and heat for 45–50 minutes (internal temperature of at least 165°F).
From Thawed. Thaw overnight in refrigerator. Preheat oven to 350°F. Remove wrapper. Put tray in oven and heat for 30–35 minutes.
Do not heat tray at temperatures over 350°F. Must be heated before consumption. Do not use convection or toaster oven. Microwave is not recommended.

Sticky Toffee Pudding: Keep frozen.
Conventional Oven: Preheat oven to 325°. Remove lid and place tray onto a baking sheet. Bake for 10 to 15 minutes or until fully heated throughout. Remove from the oven. The bottom of the pudding should be very warm. If not, return to the oven for 5 more minutes. Invert pudding onto plate. Eat as is or serve with vanilla ice cream or whipped cream. Pudding may remain refrigerated for up to one week.
Microwave: Remove lid and microwave tray for 45 seconds or until heated throughout. The bottom of the pudding should be very warm. If not return to the microwave for 10-15 seconds. Invert pudding onto plate. Eat as is or serve with vanilla ice cream or whipped cream. Pudding may remain refrigerated for up to one week.
Microwave and oven temperatures vary, adjust cooking time accordingly.

Ingredients & Allergens

Our Chateaubriand Dinner has a revised recipe. You may receive the original or revised version for your order.

Chateaubriand:
Beef Tenderloin, Salt, Spices, Garlic Powder, Onion Powder, Yeast Extract, Natural Flavors, High Oleic Sunflower Oil (as a processing aid).

Broccoli-Parmesan Gratin:
Broccoli, Milk, Unsalted Butter, Unbleached White Flour, Parmesan Cheese (Pasteurized Cow’s Milk, Cheese Culture, Salt, Enzymes), Panko (Bleached Wheat Flour, Dextrose, Yeast, Salt), Salt and Pepper.
Contains: Milk, Wheat.
Manufactured in a facility that produces foods containing Peanuts, Tree Nuts, and Shellfish.

Sticky Toffee Pudding:

Original: Dark Brown Sugar, Butter (pasteurized cream, natural flavorings), Water, Date Paste, Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Malted Barley Flour, Turbinado Sugar, Cream, Eggs, Molasses, Golden Syrup, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Baking Soda, Natural Vanilla Flavoring (water, grain alcohol, vegetable glycerin), Kosher Salt (salt, yellow prussiate of soda).
Contains: Eggs, Milk, Wheat.

Revised: Butter (pasteurized cream, natural flavorings), Cream, Date Paste, Water, Enriched Wheat Flour ((wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), malted barley flour), Turbinado Sugar, Eggs, Molasses, Golden Syrup, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Baking Soda, Natural Vanilla Flavoring (water, grain alcohol, vegetable glycerin), Kosher Salt (salt, yellow prussiate of soda), Dark Brown Sugar.
Contains: Eggs, Milk, Wheat.