Now, I like to cut off the narrow end of the tenderloin and the tapered side of the tenderloin, leaving one larger whole piece of beef tenderloin. Referred to as “Chateaubriand Cut.” Once you’ve ...

Also called the chateaubriand, this middle part of ... You can remove the side muscles and cut the remaining meat into more filet steaks, or leave this end whole and cook it as a roast.

contains a 1kg Chateaubriand. The tender cut of beef is served along with the same side dishes, serving up to six people for £154.95. For non-meat eaters, the third Christmas box is a ...

So it’s good to see chefs today doing chateaubriand differently. When you’re working with the choicest cut of an eye fillet ...

Whether you opt for the New York strip, a ribeye, a Delmonico or a pricey chateaubriand for two, The Stockyards will grill your fine cuts of meat with true care and expertise. It's not about ...

The server recommended the chimichurri which added a wee punch of zest and tang to the meat, a great choice ... The carne ...

It’s no secret that Ollie Brearley, master butcher and head chef at The Cut & Craft in Leeds, is a lover of meat - he even ... the star of the evening: a Chateaubriand, weighing in at a generous ...

This premium cut is taken from the widest diameter center of the beef tenderloin and can be anywhere from 8 ounces to several pounds in size, serving from two to eight people. Chateaubriand steak ...