900g min (serves 4).

The Chateaubriand is the head of the whole fillet.

Can be used for roasting or pan frying and offers superb, tenderness and unrivalled eating quality as you would expect from the centre cut fillet steak but without the uniformity.

Consistently rich in flavour, lean and succulent the chateaubriand has a well earned reputation as one of the finest beef cuts.

Recommended to be cooked Rare to Medium Rare.



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