Tempting and tender double fillet with delicious succulence
- From grass-fed beef cattle for the best flavour
- This beef fillet is 21 days matured for the ultimate flavour
- Hand cut in our Inverurie butchery
Price per kg:
- Chateaubriand, 500g
Traditionally matured meat should be exposed to fresh air before cooking, this 'blooming' period means the meat regains a bright natural colour.
Heat olive oil in a hot frying pan & brown chateaubriand all over for 5-6 minutes all over. Season with salt & pepper and place on a rack in a roasting tin and cook in a pre-heated oven at 230°C / 445°F / Gas 8 for:
Rare: 6-8 Minutes
Medium Rare: 10-12 Minutes
Medium: 14-16 Minutes
Well Done: 18-20 Minutes
Remove the meat form the oven. Cover with foil and leave to rest for 10 minutes before cutting into slices. Serve with a salad & sautéed potatoes.