Prime Fillet, Lean & Exquisitely Tender
An outstanding joint, perfect for smaller tables, and a great introduction to our prime grass fed beef roasting joints. So named for being the favourite food of the French politician François-René de Chateaubriand, this classic roasting joint is a thick cut of the tenderloin from the fillet head, and deliciously flavoursome and tender. A great celebration joint the year round.
Also known as the Fillet Head, the Chateaubriand is a prime roasting joint, one that requires dry age maturing to promise the sublime quality chefs look for in this cut. One of the most prized beef cuts, and often the first to sell from a beast, this French joint is cut from the front end of the fillet, an underworked muscle of the beast which promises lean, exquisitely tender meat.
A real chef's cut, often found on the menus of the world's best restaurants, and promising a smaller joint of meltingly tender quality beef, informed by the dry aging process. The Chateaubriand is perfect for smaller tables and is well served by roasting, matching well with gratin dauphinoise, rich red wine sauce, and peppery grain mustard.
|Our recipe tips for cooking your Chateaubriand|