Chateaubriand – head of fillet

This comes from the widest part of the fillet. Very lean with hardly any fat and just a smidgen of marbling. 

Chateaubriand is quite a large cut (about the size of a small melon) taken from the top of the fillet. So it's big enough to feed 3 to 4 people. You can either slice it into steaks or roast it whole, which is what most people do.

It makes a wonderful – slightly decadent roast – for a special occasion.

And best of all, it's got a somewhat bolder, more robust, flavour than Filet mignon – and is, arguably, just as tender.