20oz dry aged chateaubriand
£28.40
Description
Our 20oz Chateaubriand is cut from the head of the fillet — the most tender part of the animal and a true restaurant classic. Dry aged for depth of flavour, it has a soft texture, exceptional leanness and just the right marbling to keep it juicy and full of flavour.
Perfect for two to share, this steak makes a special occasion at home feel like dining out.
Cooking Guide
Remove from the fridge 30–40 minutes before cooking.
Sear all sides in a hot pan for 2–3 minutes.
Roast at 200°C (180°C fan) until the following internal temperatures are reached:
Rare: 45–47°C
Medium Rare: 50–52°C
Medium: 55–57°C
Rest for at least 10 minutes before slicing thickly to share. The temperature will rise a few degrees as it rests.
