Our Chateaubriand steak is cut from the thickest part of the fillet and is truly outstanding.
In the gastronomy of the 19th century, the fillet was served with a Chateaubriand sauce prepared with white wine and shallots mixed with butter, tarragon and lemon juice, and served with mushrooms. Chateaubriand is named after Vicomte de Chateaubriand whose personal chef created it for him whilst he was French Ambassador in London in 1822.
Our dry-aged Chateaubriand comes from small, family farms in Dorset and Wiltshire and are 100% grass-fed which means they are high in Omega 3 and full of vitamins.
Dry-aged for 28 days.