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.
Below you will find all the information you need about chateaubriand, including: cooking & informational videos, chef's & butcher's tips, cooking times, and recipes with accompaniments
Head Butcher's Tip:
The reason for the groove in the middle of the Chateaubriand is because of our master butcher's expert eye! We trim the silverskin from the fillet head so that you can enjoy all that you have paid for, with no waste left on your plate - giving you more meat for your money.
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.
Chateaubriand & Recipes
We recommend cooking your Chateaubriand using the pan to oven method, which is perfect for medium-sized cuts. With this method, the meat is first seared in a pan to caramelise, then transferred into a preheated oven.
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.
|Well done:||18-20 minutes|
4. Rest before serving
Remove meat from oven, cover with foil and leave to rest for 10 minutes in a warm place. Resting ensures evenly juicy, tender meat.
Cutting a Whole Fillet Video
In this video, our Head Butcher Mark Farquhar gives Journalist, John Goodall, a short masterclass on butchering a whole Fillet at Simpson's-in-the-Strand, London.
Simpson’s-in-the-Strand is one of Londons most historic establishments. Opened in 1828 as a chess club and coffee house it was the centre of the chess world with matches played against other London coffee houses. Scottish beef is a Simpson speciality and today meats are still carved tableside from antique silver-domed trolleys, a practice which was started to avoid disturbing chess games.