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A naturally tender cut is enhanced further by the cattle's grass fed diet.
More Information on Chateaubriand
Chateaubriand is one of our most decadent cuts of beef and is perfect for impressing restaurant guests, friends, or family. The buttery mouthfeel and delicate flavour can prove a luxury dining experience.
Our top-of-the-range Wagyu Chateaubriand is a superb cut of beef from Australia. The wagyu comes with impressive natural marbling, which helps to enhance the cut’s juiciness and mouthfeel.
The Black Label Chateaubriand comes from cattle that live a relaxed and tranquil lifestyle in Argentina, which are known for their exceptional flavour. We also have the Irish Fillet Head available to order online. The cattle for this cut of beef are brought up on an exclusively grass-fed diet, which enhances the meat’s flavour.
What Cut is Chateaubriand?
Chateaubriand is cut from the tenderloin of a cow, which is the long muscle found on the lower two sides of the cow’s spine. Its long tapering shape contains three parts: the butt end, the centre cut, and the tail. The prized cut of beef can be sliced into steaks, or kept whole for the perfect roasting joint.
Does Chateaubriand Need to be Marinated?
Chateaubriand is a great cut of meat, as it doesn’t need a marinade. The tender beef has a rich melt-in-your mouth feel and naturally buttery flavour. If you want to season your chateaubriand, use a simple combination of sea salt and pepper. You could also add bay leaves, garlic, and onion to the pan when searing your meat for extra flavour.
How Should You Cook Chateaubriand?
Take your chateaubriand joint out of the fridge and allow the cut to get to room temperature - this helps the meat cook evenly. Using a well-oiled pan on high heat, sear your beef on both sides. Transfer your beef to a preheated oven and cook for approximately 15 minutes, or until your chateaubriand reaches 40° in the centre for the perfect medium-rare.
If you're looking for inspiration on how to cook this fantastic cut of meat, try serving your Chateaubriand With Wild Mushrooms and Celeriac Purée.