Buy Beef Dry-Aged Chateaubriand Online | HG Walter (2024)

FAQs

What is dry aged Chateaubriand? ›

From a dish created in the early 19th century, Chateaubriand is well renowned as the Finest cut of Fillet, Taken from prime Scottish grass fed fillet head and Dry Aged for a Minimum of 45 Days to ensure complex flavour and unrivaled tenderness.

The chateaubriand is notoriously lighter as it does not have the same high fat content as other cuts. Deliciously soft, juicy and flavoursome, the chateaubriand is the perfect choice for every occasion.

Cutting a Chateaubriand

This highly prized cut of beef only represents 2-3% of the total animal.

Chateaubriand is cut from the tenderloin of a cow, which is the long muscle found on the lower two sides of the cow's spine. Its long tapering shape contains three parts: the butt end, the centre cut, and the tail. The prized cut of beef can be sliced into steaks, or kept whole for the perfect roasting joint.

The Taste of Chateaubriand

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.

Dry-aging makes meat taste better

This process also tenderizes, allowing naturally occurring enzymes to break down the meat's carbohydrates, proteins, and fats into super-flavorful sugars and amino acids like glutamate (e.g. natural MSG).

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.

Chateaubriand for 2 recipe

Our chateaubriand weighs approximately 700g and generously feeds two people. For a special occasion, why not try George Ryle's chateaubriand, triple-cooked chips & béarnaise sauce recipe.

Chateaubriand is just a big ole hunknof filet. Which if your porterhouse is big enough...would have. I had that once, the short but yet thick cut.

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

What is the best cut of beef for chateaubriand? ›

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.

If you prefer, you can cut the chateaubriand into individual steaks about 1 to 1 1/2" (25 to 38 mm) thick called filet mignon. Above is a classic filet mignon in a cream and cognac sauce crowned with smoked cauliflower puree. Because filet mignon is thick it really should be reverse seared, not seared first.

A Roasting Method

According to this school of thought, the chateaubriand is a roast made from the center section of the beef tenderloin and served with a white wine demi-glace sauce. This chateaubriand preparation uses an approximately four-inch section of beef tenderloin, which is the most tender cut of beef.

Two little words: dry aging. Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh.

For meat, that maturing process can take two forms: dry aging and wet aging. Dry aging occurs in a controlled, open-air space, while wet aging sees a cut of beef vacuum sealed in its own juices. The first produces beef that's nutty, earthy, and robust. The second intensifies the beef's natural flavors and aromas.

How does dry aged steak compare with normal steak? A cut of aged steak can look reasonably similar to a standard cut, yet overall, aged meat is simply richer, beefier, and considerably more tender than standard steaks. There's a notable difference in every bite, with a 'melt-in-your-mouth' moment.