Fillet cut from the largest part of the muscle, the chateaubriand actually comprises of three areas that have to be trimmed, tied and rolled. A truly fantastic piece of the animal, a showstopper cut.
The upper most part of the fillet, sitting into the hind leg, the chateaubriand is a mouthwatering sharing steak. Always aged on the bone our fillet is full of flavour, tender and simply scrumptious!