A restaurant classic, now at home for just £25
£25.00
Description
A classic steakhouse pairing, ready to finish at home. This dine-at-home bundle includes a 18oz chateaubriand, cut from the head of the fillet, paired with a 250g Potts Diane Sauce — rich, creamy, and full of mushroom, brandy and Mustard flavour.
The chateaubriand is exceptionally tender and lean, making it ideal for pan-searing and oven finishing, before resting and slicing to serve. The Diane sauce simply needs gentle warming and is ready to pour.
A proper restaurant-style dinner at home, without the fuss.
£25 for the bundle
Remove the chateaubriand from the fridge 30–40 minutes before cooking.
Preheat oven to 200°C (180°C fan) and heat a heavy pan until very hot.
Season well with salt and pepper.
Sear on all sides for 2–3 minutes per side, then transfer to the oven:
Rare: 6–7 minutes (50°C internal before resting)
Medium: 8–9 minutes (55–58°C internal before resting)
Rest for 10 minutes, then slice to serve.
To prepare the sauce:
Gently heat the Potts Diane Sauce in a saucepan over a low heat. Do not boil.
Serve with hand-cut chips or roast potatoes and a green vegetable for a simple but impressive steakhouse-style meal at home.
This classic Diane sauce is rich, creamy and full of depth, made with mushrooms, a splash of brandy and Dijon Mustard for a balanced, savoury finish. Designed to complement steak perfectly, it’s best gently warmed in a pan once your steak has cooked, then simply poured over to serve.
Features:
Classic steakhouse sauce
Ready to heat and pour
Ideal with beef, pork or chicken
250g
Ingredients:
Milk, Water, Mushrooms (7%), Double Cream (Milk), Onions, Brandy (4%), Dijon Mustard (2.7%) (Water, Mustard Seed, Spirit Vinegar, Salt), Cornflour, Sugar, Sunflower Oil, Concentrated Lemon Juice, Garlic, Salt, Dried Porcini Mushrooms, Black Pepper.
Allergen and Dietary Advice:
Contains Milk and Milk Derivatives, Mustard. Suitable for coeliacs. Suitable for vegetarians.
ALLERGENS: Cream, Milk, Mustard
