Chateaubriand Trimmed
When it comes to beef tenderloin, or beef fillet as often known, there are three main parts: the chateaubriand at one end, the centre cut, and the tail.
The chateaubriand is a favourite amongst French fine dining restaurants and quality bistros. It’s the perfect steak for sharing, being able to feed two to three people depending on appetite. It’s recommended that 170g of fillet is perfect for one portion, slightly less than a portion of sirloin or ribeye, as the fillet is much richer.
Chateaubriand is so tender it can also be served raw in steak tartare, or ‘blue’ for those who like a steak served that way.
Weight: 550-650g
When it comes to beef tenderloin, or beef fillet as often known, there are three main parts: the chateaubriand at one end, the centre cut, and the tail.
The chateaubriand is a favourite amongst French fine dining restaurants and quality bistros. It’s the perfect steak for sharing, being able to feed two to three people depending on appetite. It’s recommended that 170g of fillet is perfect for one portion, slightly less than a portion of sirloin or ribeye, as the fillet is much richer.
Chateaubriand is so tender it can also be served raw in steak tartare, or ‘blue’ for those who like a steak served that way.
Weight: 550-650g
When it comes to beef tenderloin, or beef fillet as often known, there are three main parts: the chateaubriand at one end, the centre cut, and the tail.
The chateaubriand is a favourite amongst French fine dining restaurants and quality bistros. It’s the perfect steak for sharing, being able to feed two to three people depending on appetite. It’s recommended that 170g of fillet is perfect for one portion, slightly less than a portion of sirloin or ribeye, as the fillet is much richer.
Chateaubriand is so tender it can also be served raw in steak tartare, or ‘blue’ for those who like a steak served that way.
Weight: 550-650g