Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“This is the second time we have ordered Chateaubriand and it has been wonderful each time - fantastically flavoursome and satisfying and beautifully tender.
I seared it on all sides in a little hot oil and butter before transferring it to a hot oven (190C) for just under 15 minutes, then rested it for another 10 - 15 minutes under a tent of foil, while I sauteed some finely chopped shallot in the fat remaining in the pan, adding some dry red wine and a little reduced mushroom stock to make a sauce. It was served with a few chips and some bitter salad leaves and was delicious.
There was easily enough for three of us and in fact there was enough for a small salad the next day - with green leaves, some capers, chopped cornichons and spring onions and some nice dijon mustard on the side. Perfect.
This cut is beautifully simple to cook and makes a lovely dish for a celebration and I would happily consider cooking two at once for a special occasion as it would be stress free and, in y opinion, would therefore justify the expense!”
“This is by far the best chateaubriand I have bought. We like it browned in a griddle pan with butter, garlic and herbs and then roasted in the oven for about 25 minutes. It was so tasty and very tender. There was enough left over for a steak and onion ciabatta sandwich the next day, yummy!”
