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Chateaubriand for Two
The head of the fillet, roasted whole and carved at the table. The most romantic cut in the butchery, done right.
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The exact cuts from our counter, delivered fresh across Essex.
Chateaubriand is the thick centre-cut of the fillet — the most tender muscle on the animal, portioned for two. Sear it for flavour, roast it gently, and carve it into rosy slices at the table.
Method
Heat the oven to 200°C (180°C fan). Pat the chateaubriand dry and season generously.
Heat the oil in an ovenproof pan over high heat. Sear the beef for 2 minutes on every side — including the ends — until browned all over.
Add the butter and thyme, baste briefly, then transfer the pan to the oven.
Roast for 12-15 minutes for medium-rare — an internal temperature of 50-52°C.
Rest for 10 minutes under loose foil. The temperature will climb a few degrees and the juices will settle.
Carve into thick slices across the grain and serve with watercress, chips and your sauce of choice.
Pro tips from the block
- Tie it if it tapers: a piece of butcher's string keeps an uneven piece cooking evenly. Ask us and we'll do it for you.
- Sear the ends: the two cut faces matter as much as the sides. Don't skip them.
- Rest on a warm plate, not a cold one: ten degrees of plate temperature makes a real difference by the time you carve.
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