Meltingly tender fillet roast for two to share. Chateaubriand is cut from the head of the fillet, giving a very flavoursome cut whilst still maintaing the tenderness of fillet log. Each chateaubriand is dry-aged on the bone for a minimum of 35 days before being hand trimmed, removing all excess fat and sinew.
Our beef is sourced from prime grass fed cattle from trusted local farms in the Scottish Borders.
Each chateaubriand weighs approximately 1.2kg and will feed up to 6. Chateaubriand are also available as half roasts weighing approximately 600g.
Grub Blog Recipe Suggestion: Roast Chateaubriand with B̩earnaise Sauce
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