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 Ireland. 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.
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.
This popular beef cut is pronounced like ‘sha-to-bree-on’.
Although these beef cuts are cut from the same area, the tenderloin, the two cuts are different. A fillet is an individual steak cut from the tapered end of the Chateaubriand joint, whereas a chateaubriand is a larger cut from the centre of the tenderloin.
Chateaubriand is seen to be one of the most luxurious beef cuts across the globe due to its incredibly soft texture and wonderful depth of flavours. This great cut of meat is more than ideal for special occasions and dining with friends.
Chateaubriand was named after a famous French writer who was said to enjoy this type of steak, François-René de Chateaubriand. Chateaubriand also refers to a way of preparing the beef, rather than the butcher’s cut itself.
As this is a fine-dining cut, it is best served alongside a rich red wine reduction or beef gravy, alongside lightly sauteed seasonal vegetables and gratin potatoes. Serve chateaubriand steaks alongside homemade chunky chips and buttery asparagus.
Yes, you can. Simply slice your beef joint into individual chateaubriand steaks by slicing them one to one and a half inches thick. Cook as you would a sirloin steak.
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.
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.
Not quite. Chateaubriand is a type of meat that can be used in a Beef Wellington, however, Beef Wellington can also be made with other cuts of beef, including fillet. The chosen cut of beef can be made into a Wellington by coating it in mushroom pate, before being wrapped in puff pastry.