The chateaubriand is cut is taken from the thick top end of the fillet.
It's also known by some butchers as the head of the fillet.
And it just happens to be the part with the most flavour.
But, luckily enough, It's just as soft and tender as the rest of the fillet. Which is why it's our favourite cut.
It makes great fillet steaks. You simply trim it and slice it into 5 or 6 glouriously tender steaks.
Or you can trim it, put it in the oven and do it as a mini-roast.
It'll be the best roast you've ever tried. Guaranteed!
Delivered in a vacuum sealed pack.
After trimming you'll get 6 or 7 good sized steaks
Either roast it whole or trim it and slice it into portions (across the grain). Keep any trimmings and boil them up for stock.
Tip. It's best to portion this into the amount of steak you'll typically serve at a meal.
Then slice it into individual steaks after you've taken it from the freezer and thawed it a bit. You'll retain more juices that way.
Take care not to puncture the vacuum pack.
Store it below 4°C and never let it get above 7°C.
Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
With fridge set at 1-4 °C
Unopened vacuum pack 2 weeks
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs
Whole 3-4 months
Sliced 2-3 months
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.