• Chateaubriand
  • Chateaubriand
  • Chateaubriand
  • Chateaubriand
  • Chateaubriand

Chateaubriand 700g

Offer £42.50 Save £7.50 Regular price Was £50.00

  • Each steak weighs approx. 700g and serves 2 hungry people

Select quantity

We currently have 7 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • Great for home roasting

Product description

Chateaubriand steak 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 Chateaubriand is from heritage breed cattle*, slowly reared on a grass diet in the stunning Yorkshire countryside.

Chef Valentine Warner inspires:
"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 cattle 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 steak as it is a delicate joy.

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. My chateaubriand recipe w/ bone marrow & watercress sauce 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 and 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 and 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 and lettuce, finished with vinegar, butter, Dijon mustard and 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."

What is the most suitable breed for flavour, texture and overall quality for chateaubriand?
In our experience there isn't a standout breed. Native breeds including Dexter, Highland and 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 and haylage. The best beef occurs when all of the above factors are as they should be.

If you're considering chateaubriand for Christmas lunch, is it possible to order a slightly larger piece, say approx. 1 kg?
In terms of chateaubriand 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 fillet of beef.

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale Chateaubriand is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**The following have been published on our journal: a detailed guide on how to cook chateaubriand and George Ryle’s chateaubriand recipe, triple-cooked chips & béarnaise sauce.


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.

Cooking advice

  1. Take the beef out of the fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Preheat your oven to 180°C
  3. Oil* the steak and season generously with coarse sea salt and cracked black pepper
  4. Heat a non-stick pan or cast iron skillet until smoking hot
  5. Lay the chateau in the pan and seal on all sides. Try to achieve a good amount of caramelisation by rotating the steak and moving it around the pan
  6. Once the chateau is well sealed on all sides, turn the heat down and add a large knob of butter to the pan. Baste the beef with the foaming brown butter. Turn the chateau over and continue to baste
  7. Transfer the pan to the oven and set a timer for 4-minutes. Take the chateau out, baste with the hot butter, then rotate the pan 90 degrees and return to the oven for 4-minutes
  8. Remove from the oven and baste one last time.
  9. Transfer the beef from the pan to a plate and pour over the hot butter
  10. Leave to rest somewhere warm for at least 15-minutes
  11. Carve across the grain with a sharp knife

*Select an oil with a high smoking point and neutral flavour

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