Dry-aged Beef Chateaubriand

Cut from the thickest section of the fillet, chateaubriand is a centre-cut roasting joint known for its exceptional tenderness and fine grain. Lean and delicately flavoured, it delivers a clean, refined eating experience when cooked whole and sliced to serve.

Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each chateaubriand is carefully selected and dry-aged for a minimum of 21 days to enhance tenderness and gently concentrate flavour.

Best roasted whole and served medium-rare, this is a cut that requires little more than careful cooking and simple seasoning. Slice across the grain and serve as the centrepiece of a smaller gathering.

Allow approximately 200–250g per person.