Below you will find all the information you need about both our Traditional and Luxury Chateaubriand, including: cooking & informational videos, Chef & Butcher's tips, cooking times, and recipes with accompaniments

 

How to cook Traditional Chateaubriand

The Chateaubriand is the prized cut from the fillet head. Deliciously soft and tender, it's best served medium rare. Near heart-shaped when sliced, the meat has a sublime, subtle flavour.

 

Chef's Top Tip:
Carefully remove the Chateaubriand from its packaging by cutting along the length of the vacuum pouch, and gently turning out onto a plate. This will help retain its beautiful heart shape.

 

Pan to oven roasting

 

 

1. Bring the meat to room temperature

Remove defrosted meat from the vacuum packaging and pat dry with kitchen paper. Allow to 'bloom' and come to room temperature for 30 mins before cooking. This helps it cook more evenly, stay juicier and more tender.

 

2. Preheat your oven and pan then sear

Preheat oven to 250ºC/Fan 230ºC/Gas 9 and heat a frying pan on the hob till almost smoking. Brush oil onto the meat and place in the pan - it should sizzle. Sear for 5-6 minutes per side.

3. Cook to your liking

Once seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven for the times given in the table below, or use a meat thermometer to check.

 

Rare: 6-8 minutes
Medium-rare: 10-12 minutes
Medium: 14-16 minutes
Well done: 18-20 minutes

 

Low temperature cooking

 

 

1. Bring the meat to room temperature

Remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, patting dry with kitchen paper.

 

 

2. Preheat your oven and pan then sear

Preheat the roasting tray in the oven (with the fan turned off) to 80°C.

Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 4-5 minutes.

3. Cook

Transfer meat to the roasting tray. Season with salt and pepper.


Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat.


Place the meat in the preheated oven with the thermometer cord through the door.

Internal meat temperature: 60 - 65°C. Approximate cooking time at 80°C: 60 - 90 minutes.


No need to rest meat, as it has rested during cooking process.

How to cook Luxury Chateaubriand

Our Luxury Chateaubriand is centre cut from the fillet. Luxuriously tender, this is an elegant and delicious centrepiece.

 

Pan to Oven Roasting

 

 

1. Bring the meat to room temperature

Remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, patting dry with kitchen paper.

 

2. Preheat your oven and pan then sear

Preheat your oven to 230°C / Fan 210°C / Gas 8

Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 5-6 minutes.

 

3. Cook to your liking

Transfer it to the rack in the roasting tin and cook to your liking following the recommended times.

 

Rare 8-10 minutes
Medium rare 12-14 minutes
Medium 16-18 minutes
Well done 20-22 minutes

 

4. Rest then serve

Remove the meat from the oven.
Cover with foil and leave it to rest in a warm place for at least 10 minutes then serve with your favourite accompaniments.

Low temperature cooking

 

 

1. Bring the meat to room temperature

Remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, patting dry with kitchen paper.

 

2. Preheat your oven and pan then sear

Preheat the roasting tray in the oven (with the fan turned off) to 80°C.

Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 4-5 minutes.

3. Cook

Transfer meat to the roasting tray. Season with salt and pepper.


Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat.


Place the meat in the preheated oven with the thermometer cord through the door.

Internal meat temperature: 60 - 65°C. Approximate cooking time at 80°C: 60 - 90 minutes.


No need to rest meat, as it has rested during cooking process.

Browse our sauce recipesBrowse our sauce recipes

 

Steak sauce recipes

 

Complement your Chateaubriand with a delicious homemade sauce.

 

From green peppercorn, Béarnaise to whisky sauce

we have recipes to make your steak night one to remember.

 

Browse our sauce recipesBrowse our sauce recipes

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