Description
Chateaubriand
At 1 kilo (2.25lbs) this joint of fillet steak should provide 5-6 adult portions.
There are many ways to prepare the Chateaubriand but they all start with good meat!
The origin of our fillet steak is British. The beef is grown in Yorkshire / Lancashire for Broughs Butchers.
Served in puff pastry
Cooking Advice
Chateaubriand steak, or just chateaubriand, is a recipe of a particular thick cut from the tenderloin (fillet), which, according to Larousse Gastronomique, was created by personal chef, Montmireil, for François-René de Chateaubriand, the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years. (Wiki)
For recipe see
http://www.bbc.co.uk/food/recipes/chateaubriand_with_80496
Allergy advice
None present in the meat
Food Facts / Ingredients
Beef - Pastry can be ordered separeately
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
