Chateaubriand

Our classic Châteaubriand steak (700g) is a decadent roast that generously feeds two. Cut from the tapering end of the prime fillet, this popular restaurant cut is unbelievably tender and deeply flavoursome.

Prepared by our expert butchers, Swaledale's Chateaubriand is from heritage breeds, slowly reared on a grass diet in the stunning Yorkshire countryside.

Val Warner says:

Whilst fillet is certainly a more expensive and popular cut, one could rightly argue its  flavour is less pronounced due to its lack of work over the cow’s life time. This is certainly not so with Swaledale’s slow-grown animals and I can only describe the taste of their Chateaubriand as excellent, all be it certainly gentler in taste than more active parts of the cow.

This is a very tidy little joint and easy to cook but would add it really is a joint for those who like their meat rare to medium. A small roast it will feed two to three just enough that gluttony be avoided. Enjoy this prime meat as it is a delicate joy.

If you're considering Châteaubriand for Christmas lunch, is it possible to order a slightly larger piece, say approx. 1 kg?
In terms of Châteaubriand size, our cattle tend to be much smaller than commercial cattle. Consequently, this cut is never much larger than 700g. We suggest cooking 2 x 700g alongside one another, or perhaps a whole beef fillet.

What is the best breed for flavour, texture and overall quality for Châteaubriand?
In our experience there isn’t a standout breed. Native breeds including Dexter, Highland & Belted Galloway can all yield amazing beef. However, the breed is only the starting point. Other important factors include the farming system, feed and age of animal. We favour slightly older animals that have had the chance to slowly mature on high quality grass & haylage. The best beef occurs when all of the above factors are as they should be.

Is any of the meat we sell organic and, if not, to what extent are antibiotics, etc. used for health or other purposes for any breed/type of animal?
Our farmers tend to be very small scale - organic status simply isn’t financially viable when rearing a handful of cattle each year. There is no routine use of antibiotics, their use would be exceptional.

Grass-fed, heritage breed beef slow-grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Val suggests:

For the oven I would first sear it hard and fast to achieve browning on the outside then straight into a hot oven for finishing.

Watercress sauce is a very easily made accompaniment. The recipe consists of a little sautéed shallot and garlic to which a little stock is added before blitzing it to velvety smoothness with fresh watercress, crème fraîche, a little Dijon mustard and seasoning.

Cooked over charcoal having been rolled in crushed fennel and coriander seeds with dried rosemary, lemon zest and garlic it’s fabulous; especially when served with an unctuous potato salad rich with mayonnaise all flecked with fresh tarragon & parsley.

A smearing with good curry paste before the grill will also deliver joy.

A lesser known approach and once browned I like to very lightly braise it under a lid, only briefly with sautéed mushrooms, gem lettuce, a little stock, white wine & vinegar. This is a delicate dish the juices then emulsified with a little cold butter and poured over your plated arrangement.

On a cooked lettuce continuation and lastly a dish of petit pois, bacon, carrots & lettuce, finished with vinegar, butter, Dijon mustard & fresh mint, the pink slices of this beef then gently draped upon top and it is certainly a celebratory dish to welcome the return of spring.