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Free Range Chateaubriand

Cut from the marbled head of our finest Beef Tenderloin.
Our Price: £26.98
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Cut from the marbled head of our finest Beef Tenderloin.

Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection Truly Free Range, immaculately raised, additive-free - and expertly Dry Aged to perfection

Superior middle

A particularly thick cut from the superior middle of the Tenderloin just down from the Filet Mignon.

Not really the name of a Cut

Not really the name of a Cut - more the name of the style of cooking - but made famous by the chef Montmieil from whose famous dish cooked for Francois Chateaubriand - a famous French Statesman - takes its name. 

Traditionally Chateaubriand is usually prepared as a historic, sophisticated, and usually romantic special meal for two.

Best grilled or roasted - on all four sides!

Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your Chateaubriand Steak

Product Code:
Z110

Free Range Chateaubriand

Cut from the marbled head of our finest Beef Tenderloin.

Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection Truly Free Range, immaculately raised, additive-free - and expertly Dry Aged to perfection

Superior middle

A particularly thick cut from the superior middle of the Tenderloin just down from the Filet Mignon.

Not really the name of a Cut

Not really the name of a Cut - more the name of the style of cooking - but made famous by the chef Montmieil from whose famous dish cooked for Francois Chateaubriand - a famous French Statesman - takes its name. 

Traditionally Chateaubriand is usually prepared as a historic, sophisticated, and usually romantic special meal for two.

Best grilled or roasted - on all four sides!

Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your Chateaubriand Steak

Free Range Chateaubriand

INGREDIENTS: Free Range Beef

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Free Range Chateaubriand

A Chateaubriand can be grilled - but as a thicker piece of meat - it needs a little lower on the heat and a bit extra time

Grilling or griddling (frying)

Approximate times if cut usually 3 inches or 7.5cm thick - and has 4 sides to griddle and grill so as below but on all 4 sides

Blue 1-2 minutes per side 30/45°c
Rare 2-3 minutes per side 46/50°c
Medium Rare 2-4 minutes per side 52/55°c
Medium 3-5 minutes per side 56/60°c
Well done 4-6 minutes per side 60°c

Roasting beef

First 25% of the cooking time should be at 240°c /475°f Gas Mark 9 then reduced to 160°c /325°f / Gas mark 3 for the rest of the cooking time. Fillets or thin pieces of meat reduce by a few mins per kg

Rare 15 minutes per 500g Internal Temperature 45°c 14 minutes per lb.
Medium 22 minutes per 500g Internal temperature 50°c 18-20 minutes per lb.
Well done 25-28 minutes per 500g Internal Temperature 60°c 22 -25 mins per lb

Rest Beef for 15 minutes after roasting

Barbecue

When barbecuing Beef you don't have to worry about it being under cooked, unless it is minced or a Burger. So general rule of thumb is, if it looks good enough to eat, it usually is and you can use the grilling times as a guide

Free Range Chateaubriand

Prep/Cooking: 50 minutes, plus cooking of Beetroot and Grouse in water bath
Homemade Pasta, rich Ragù and cheesy Béchamel. Sweat Vegetables, Garlic, Herbs, leftover cooked meats, Stock or Wine and simmer - heavenly!
Preparation/Cooking time 20 mins
Leftover Beef is the star in a skillet dinner that's perfect for two. Chopped tomatoes and Parmesan cheese add colour and flavour to this no-fuss dish
Preparation/Cooking time 30 mins - plus chilling
“This is the perfect Breakfast when you have leftover Roast Beef. But if you don’t, a good quality corned beef also works a treat here.”
Preparation/Cooking time 5 mins
So simple, but always gets raves! Add leftover Steak, Poultry or Roast Beef for a quick supper fix.
Preparation time 30 mins - plus 15 mins chilling
Banh Mi is the Vietnamese take on a sandwich recipe. Here we’ve used leftover Beef, but it works with cooked Pork and Chicken too.
Preparation time 45 mins : Cooking time 2 - 2 hrs 30 mins 
A hearty meal on a Monday with the leftovers from Sunday’s roast dinner. Part Casserole and part Hash this recipe exudes flavour, warmth and comfort..
Preparation time 10 mins : Cooking time 5 mins
Beautifully bite-sized Canapés to hand round at your next party - just five ingredients and ready in 15 minutes
Preparation time 20 mins : Cooking time - none
Mix leftover Roast Beef with Noodles, Peanuts, Sugar Snap Peas and Radishes for this zingy cold Salad
Preparation time 30 mins
This Roast Beef and Radish Salad is made smarter with a Sake dressing. Ready in 30 minutes it's a great way to use up left over Roast Beef.

Free Range Chateaubriand