This Foie Gras Injected Chateaubriand is elegantly trussed and served with freshly cracked black peppercorns simmered in a creamy 48-hour veal Cognac Au Poivre Sauce is accompanied by Creole Cream Cheese Grits. Perfect additions to round out a holiday meal!
Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards. Commander’s is a true Haute Creole gem, not to mention a great place to throw a party or linger over a fun and festive jazz brunch.
This package serves 4 people and includes:
- 2 lbs. Foie Gras Injected Chateaubriand
- Cognac Au Poivre Sauce
- Creole Cream Cheese Grits
Price includes additional packaging to ensure products stay cold and fresh during transit
Cognac Au Poivre Sauce: Veal Bones, Pincage (tomato paste, mire poix, thyme, bay leaf, red wine, garlic), Water, Cream, Salt, Pepper, Cognac, Black peppercorns Allergens: Soy, Dairy, Alcohol Foie Gras injected Chateau of Black Angus Beef Tenderloin: Beef, foie gras injection (foie gras (duck liver), salt, pepper, brandy, TCM) Allergens: Alcohol, Tinted Curing Mixture
Cream Cheese Grits: dairy, soybean oil, alcohol
Instructions / Storage
- Dinner ships frozen with ice packs, may thaw in transit
- Upon arrival remove packaging and place in the fridge or freezer
- May be kept refrigerated for up to 3 days or frozen for up to 3 months
Cognac Au Poivre Sauce
- If Frozen you can leave to defrost in your refrigerator for 2 days and it should be pretty well thawed and ready to reheat by then.
- If it’s still a bit frozen, you have a few options:
Defrost with Cool Tap water and Reheat on Stove
- You can put the container in a shallow bowl of cool tap water and defrost in your sink for a few hours until it’s soft enough to get it out of the container with a spoon and into a small saucepot.
- Place the saucepot on the stove over Med-High heat and bring the sauce to a simmer.
- Be sure to stir the sauce continuously throughout the reheating process.
- Test the temperature of the sauce to ensure a temperature of 185*F before consuming
Defrost and Reheat in a Microwave
- Place the container of sauce in the microwave on the defrost setting and follow the instructions on your microwave model for defrosting.
- Once the sauce is defrosted, use a rubber spatula to remove the sauce from the container and into a microwave-safe bowl
- Cover the sauce with plastic wrap and continue to heat the sauce on full power until hot and steaming. About 2-5 minutes depending on your microwave
- Let rest in the microwave for 1 minute to ensure heat is distributed evenly throughout the sauce
- Remove from microwave and stir thoroughly
- Test the temperature of the sauce to ensure a temperature of 185*F before enjoying.
Foie Gras Injected Angus Chateaubriand
- If you plan on eating within 1-2 days, store in the refrigerator upon arrival. You’ll need to make sure the Chateau is thawed all the way through before cooking.
- Remove thawed chateau from refrigerator 1 hour before cooking to temper.
- Pre-heat oven to 425 degrees and turn on the fan or convection if it’s available.
- Place the Chateau on a wire rack lined baking sheet or roasting pan and place on the center rack of the oven for 20 minutes then, turn the oven down to 375 degrees and cook 20 more minutes.
- Using a probe thermometer, remove from oven when internal temperature reaches 120 degrees F.
- The meat will continue to cook out of the oven to reach an ideal internal temperature of 125-130*F for Medium Rare.
- Allow roast to sit for 15 to 20 minutes before cutting trussing twine away from the Chateau roast and slicing.
Creole Cream Cheese Grits
- We recommend defrosting in the refrigerator overnight or placing the container under running cool tap water, but if you want to speed up the process, you can defrost in the microwave.
- The grits weigh about 1lb, so set your microwave defrost controls accordingly.
- All microwaves are different so watch carefully to not burn the edges and stir often.
- Whichever method you choose, ensure the grits are fully defrosted before reheating.
- Reheat to an internal temperature of 200*F in the microwave or on the stove in a small saucepan.
- For the microwave, keep the grits loosely covered with a lid or standard plastic wrap.
- Reheat on full power in 30 second increments and stir often. If reheating on the stove, place the saucepan over medium heat for about 5 minutes and stir often.
- Ensure the grits are smooth and creamy all the way through.
- Whichever reheat method you choose, place the grits back in the microwave to keep them warm while you prepare the shrimp.
- Commander’s Palace ships Monday-Friday of each week
- Orders cannot be shipped to P.O. Boxes
- Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
- Have more questions about Shipping? Read our Shipping FAQ page.
Corporate Gift Orders
You can send this item to up to 15 different addresses using our regular checkout. Looking to send this item to more than 15 people? Have our Corporate Gifting Team assist you.