The Chateaubriand is the best cut of the fillet and a real treat. With subtle marbling too, it's impossible not to enjoy that melt in the mouth sensation when either roasted, cut into fillet mignons or used for a delicious beef wellington.
To get the most out of the cut, we recommend preheating the oven to 220°C. Seal each side of the chateaubriand in a hot pan for 5-6 minutes and then transfer to the oven to finish.
As with all our beef, this cut is 100% grass-fed and dry-aged on the bone for a minimum of 28 days, so is incredibly tender and full of intense flavour.
Cut from: The fillet
Eat fresh within: 9 days
1 x 750g (Serves 3-4)
All of our meat arrives fresh, in temperature-controlled, 100% recyclable cool boxes that keep your items chilled for at least 36 hours. We give you complete traceability too. With every box, you’ll receive an information card giving you the name of the farm, the breed of the animal, as well as the butcher dates for your order.