The king of beef fillets, the 'chateaubriand' cut is taken from the centre of the beef fillet - the most tender and flavour packed part.
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Minimum weight: 560g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Pre-heat your oven to 200 degrees. In the meantime, generously season your chateubriand and rub with olive oli before searing it on all sides in a hot pan for 4 - 5 minutes. Once browned all over, place in a roasting tray in the oven and leave for 10 - 15 mins depending on how you like it. Take out and leave to rest for at least 15 mins then feast like a king.Check out more recipes
Technically Chateaubriand is not a 'cut' of meat, but simply a method of preparation favoured by Francois-Ren de Chateaubriand, a politician, ambassador and widely considered to be the founder of Romaticism in French literature. Now though, the term is widely associated with a cut from the middle fillet - the most prime cut of beef there is.