CHATEAUBRIAND STEAK
CHATEAUBRIAND STEAK
The roasting joint needed to create a luxury meal for you and your loved one, 500g of premium fillet profesionally cut by our butchers for a tender and delicious meal.
Had one last evening. It was exquisite. Matched with an excellent Barolo. Eaten in the evening sun, few things in life are better.
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The best piece of steak I have tasted in a long time.
Would highly recommend.
Iain Murray
Edinburgh.
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Had your Chateaubriand on Friday, was a bit wary of cooking such an expensive bit of meat as I am no chef! But followed your cooking instructions to the letter and WoW was it beautiful, Served with your garlic potatoes (amazing too btw) vine toms,portobello mushroom, onion rings and a whisky sauce.Perfect and a cheeky wee glass of Malbec!
Would highly recommend for a special occasion, or just a nice treat to yourselves.
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Nutritional Information
Chateaubriand is condsidered a 'medium cut' which means it is treated slightly differently in the cooking than a standard steak.
I favour the pan to oven method as it gives a more even finish to the steak.
Get the meat up to room temperature before you start then rub it all over with good olive oil and season well with salt and pepper.
Preheat your oven to 230c Fan/250c Conventional.
Heat a tbsp of olive oil in a heavy based frying pan until spitting hot then sear the meat on all sides for approximately 5-6 minutes.
To sear the ends, carefully pick it up with a pair of tongs and hold it in the pan for a few seconds.
Transfer the meat to an oiled baking sheet and pop it in the oven for:
Rare 6-8 minutes
Medium Rare 10-12 minutes
Medium 14-16 minutes
Well Done 18-20 minutes
Allow the meat to rest for 10 minutes when it comes out of the oven.
Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.
