Chateaubriand is renowned for its luxurious rich flavour and tender, succulent texture. Here's how to give this celebrated cut of meat the attention it deserves for the very best results.
The Best of British Meat, Cooked the Classic French Way
Chateaubriand is a thick fillet of beef steak which encompasses three different muscle areas of the beast.
It is a tender and decadent cut of beef which is both lean and succulent. The superior tenderness and next level flavour of chateaubriand make it one of the most celebrated cuts of meat, perfect for special occasions.
Enjoy chateaubriand as a sharing steak which the whole family will savour, or sear and roast in the oven to take your Sunday roast to the next level.
TJB Grass Fed, Dry Aged Chateaubriand
Thomas Joseph Butchery Grass Fed & Dry Aged chateaubriand is trimmed, tied and rolled by our expert butchers.
It is derived from the hind quarter of the beast, and is marbled throughout for a rich and tasty flavour as well as juicy, tender meat.
We source our Grass Fed Chateaubriand from native cattle which are born and raised here in the UK. Not only does this produce the very best quality meat, but it also helps to support our regenerative farming practices and wider sustainability.
Here's the recipe.
- 1kg Grass fed, dry aged chateaubriand
- 400g chestnut mushrooms, sliced
- 150g banana shallots, finely diced
- 4 garlic cloves, minced
- 250ml dry white wine
- 350ml good quality beef stock
- 120g Grass fed butter
- Salt & cracker black pepper
- Remove your meat from the fridge around 1 hour before cooking, to allow it to reach room temperature - then preheat the oven to 220C
- Add half the butter to a hot griddle pan, season the meat generously and seal on all sides until brown and caramelised, basting in any excess butter
- Transfer the meat to a roasting tray and pop into the oven for 35-40 minutes
- To make the sauce, melt the remaining butter in a small saucepan before adding the garlic and shallots - sauté for 6-8 minutes
- Add the mushrooms and sauté for another 6-8 minutes until all of their moisture has evaporated, add the wine and beef broth and then simmer until reduced
- Check the meat is cooked to medium-rare using a meat thermometer (it should register between 54-57C), then transfer to a board, cover in foil and allow to rest for at least 15 minutes
- When ready to enjoy, carve the meat into thick steaks and serve with your white wine and garlic sauce
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