Our chateaubriand is cut from the centre part of the fillet and is an outstanding joint. With delicate marbling throughout, this cut it is best served rare or medium-rare so that you can enjoy its tender meat and superb flavour. The perfect roast for two to three people, we recommend cooking this with a rub of generous seasoning and oil. Sear in a pan for 2 minutes on each side and transfer to a hot oven for 10-15 minutes to finish. Sourced from a handful of farms in Somerset, our West Country beef is grass-fed, free-range and high-welfare, meeting our own exacting welfare standards. We dry-age all of our hindquarter cuts on the bone for a minimum of 28 days, developing flavour and tenderness. The meat contains high amounts of omega-3 fatty acids and is loaded with vitamins and minerals due to the grass-fed diet. Hand-butchered in Somerset using traditional techniques, our grass-fed British beef is the best that you can get.
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