Chateaubriand Fillet (trimmed)


This is a small fillet joint cut from the rump/thick end of the fillet. Can be cut as fillet steaks or pan-fried, then oven roasted for a delicious fillet roast or cut as steaks.

  • Willersley Court, Herefordshire
  • 100% home grown feed
  • Dry Aged

Earn up to 23 Points.

Pan to Oven Cook

  1. Remove from your fridge 30 mins before cooking.
  2. Place a heavy pan over a high heat to pan fry or pre heat your grill to a medium heat.
  3. Brush steak with rapeseed/ground nut/vegetable oil, these oils have a high “flash point” so are less likely to burn.
  4. Place in pan & seal each side (a deep brown). Add a knob of butter and 2 cloves of garlic to the pan and baste well.
  5. After turning place a knob of butter on each steak & cook for the same period.
  6. Remove from pan season well & rest on a warm plate for 5 mins.