Chateaubriand
$98.00
Tax included.
The Chateaubriand is a classic cut taken from the thickest and most tender part of the beef eye fillet, traditionally served as a single piece to be shared. Named for the 19th-century French writer and statesman François-René de Chateaubriand, it always invokes a sense of occasion.
It's brushed with Dijon mustard, then is rolled in a blend of fresh herbs including parsley, chives, dill, lemon thyme and rosemary. Simply cook in the oven for 15 – 20 minutes, then serve with our red wine jus, or a sauce charcuterie. (Find the recipe on page 208 of our cookbook).
Available as part of our Decade of Meatsmith celebration, from 10 Feb - 22 Feb.
Beef eye fillet, Dijon mustard, parsley, chives, dill, lemon thyme, rosemary, salt.
This is a partially cooked product, best eaten in 3-4 days. Please refer to packaging for more information.
Each chateaubriand will weigh 650-680g, enough for 3-4 people, or 2 with leftovers.
Preheat oven to 190c. Remove chateaubriand from packaging. Leave at room temperature for 30 minutes. Place on an oven rack on a baking tray and place in Centre rack of oven. Cook to your desired amount of doneness. 15-20 mins for Medium rare.
