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Chateaubriand
£60.00
500 gServes 3£120 per kg
Taken from the thickest part of the fillet, the Wagyu châteaubriand is an indulgent, centrepiece roasting cut known for its velvety tenderness and refined flavour. With gentle marbling throughout, it cooks beautifully and serves as an impressive showstopper for any occasion.
All weights are approximate. Marbling may vary.
How to cook it
Pan Sear & Roast · from ambient
TimingsRare
- Bring to room temperature for 10 minutes. Preheat oven to 200°C.
- Lightly oil and season the joint.
- Sear on all sides in a hot, dry pan.
- Transfer to oven.
Rest for at least 10 minutes before carving.
With a probe: rare 50C, medium 60C, well done 70C in the centre. Rest for as long as it cooked.