Chateaubriand

Great Taste Award Winner

The term chateaubriand originally described a French method of cooking, but is now widely recognised as the name for a tapered cut from the head of the fillet, and it's renowned as the jewel amongst prime cuts of beef. This restaurant favourite is very soft and tender, with an almost buttery texture and delicate flavour. Perfect as a sharing steak or a roasting joint for smaller tables, this is an ideal cut for celebrations all year round. Sourced from grass fed, heritage breeds reared naturally at their own pace, this is a stand-out chateaubriand.

What the judges said:

"An elegant-looking joint that looks mouthwatering! It carves beautifully and is oozing juices. It smells delicious and beefy. On tasting it was succulent and juicy and had plenty of flavour. This is an outstanding piece of beef! Great job."