Chateaubriand

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British Beef

Chateaubriand is obtained from the head of the trimmed fillet of beef. Auguste Escoffier named the specific centre cut of the tenderloin, the Chateaubriand.

Perfect roasted, but even more perfect on the BBQ.

Size is 700g, which will feed upto 4 people.

Allergens are stated in BOLD CAPITALS

100% Beef

To cook Chateaubriand, preheat your oven to 220°C. Season a 600g beef fillet with salt and pepper. Heat a heavy-based pan with a splash of oil and sear the fillet on all sides until browned.

Transfer to a roasting tray and cook in the oven for 15-20 minutes for medium-rare. Rest the meat for 10 minutes, covered with foil.

Meanwhile, deglaze the pan with a splash of red wine, add beef stock, and reduce to make a sauce. Slice the Chateaubriand and serve with the sauce, roasted vegetables, and potatoes for an elegant and tender meal.