Chateaubriand (approx 700g) serves 2 people | Handcross Butchers Ltd (2024)

FAQs

How much chateaubriand for two people? ›

Chateaubriand (approx 700g) serves 2 people.

These days, Chateaubriand is a fancy way of promising a diner a very tender steak cut from the thickest part of beef tenderloin; this is the long tapering muscle found directly on the lower two sides of the animal's spine.

Traditional Chateaubriand 500g

remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, pat dry with kitchen paper. Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 4-5 minutes.

Chateaubriand cooking time

For maximum flavour and juiciness, we recommend serving your beef chateaubriand medium-rare. This will take approximately 12-14 minutes in the oven once it's been seared in a hot pan.

Prepare a meal your guests will never forget! This package includes two of our two-pound roasts, Taste of Texas special Roast Seasoning, and cooking instructions. Our roasts are individually frozen so you can cook one now and hold the other for another great meal. Each roast serves 3-4.

Like the filet mignon, chateaubriand is taken from the fillet, or tenderloin. The filet mignon comes from the small, narrow end, and the chateaubriand is taken from the thick end of the fillet, yielding enough meat that the dish is customarily served for two.

Chateaubriand is a thicker cut of beef that comes from the same part of the cow as filet mignon. However, it is cut from the thicker end of the tenderloin, which means it has more fat running through the meat. This fat gives chateaubriand a richer, more buttery flavor than filet mignon.

The chateaubriand is known by several names – filet mignon roast, tenderloin roast, or simply beef tenderloin. At Omaha Steaks, we refer to this decadent cut of beef as a chateaubriand. This French word is named after 19^th-century French Romantic writer, François-René de Chateaubriand, who enjoyed this cut of beef.

Chateaubriand steak commands a higher price than all other tenderloin cuts because it comes from the one and only center of the tenderloin.

Consistently rich in flavour, lean and succulent the chateaubriand has a well earned reputation as one of the finest beef cuts. Recommended to be cooked Rare to Medium Rare.

What is the best cut of chateaubriand? ›

The delectable Chateaubriand steak cut comes from the center of the tenderloin, arguably the most tender part of the cow. It's often the highlight of romantic dinners, gourmet cookouts, and special occasions.

Cook for 30 minutes for rare, 35 minutes for medium. Remove from oven cover with foil and allow to rest for 15 minutes before carving.

Chateaubriand (pronounced "sha-toe-bree-AHN") is a culinary term, which, like Delmonico steak, manages to convey meaning while remaining all but undefinable. In fact, when defined broadly enough, the words "chateaubriand "and "Delmonico steak" could conceivably be used to refer to the same piece of meat.

Since a filet mignon roast has that great mild flavor, you want to get a nice hard sear on the outside. That's why, for my pan-seared chateaubriand, I pan-sear before putting it in the oven. What you're going to do is get a nice hot cast iron pan, and sear all the sides of that roast for a few minutes each.

When Meat Is the Main. When cooking something like steak, turkey or pork, where meat is the main dish of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, or up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.

It's actually fairly easy to figure out how much you need to buy: Simply purchase 8 ounces (1/2 pound) of meat per person. So if you're feeding 6 people, you'll need three pounds of meat. For a larger crowd, say 12 people, you'll need closer to 6 pounds of meat.

Calculate roughly 400g per person. If cooking beef off the bone, 1kg will serve four and 1.5kg will serve about six, so 200-300g per person.