When browsing through our restaurant menu, customers often ask us the age old question, which cut of steak is the best? For us foodies, we can only liken this question to deciding on our favourite fine wine – impossible! Impossible for a number of reasons… but simply put – every person has their own unique pallet and preferences. While WE may think a juicy Rib Eye is top of the pops, YOU may prefer a delicately cooked tender fillet. In our Steak Series we will take you on a steak journey, answering all of your questions on various cuts of meat and what makes each and every one so special. Whether you are a steak enthusiast, or passionately curious, keep reading for some interesting information, however, don’t say we didn’t warm you –  hunger pangs may occur while reading this article

What is a Chateaubriand?

Historically, a Chateaubriand is referred to as a dish rather than a cut of steak. It originated from the 19th century and legend has it that Chateaubriand was named by a French aristocrat named François-René de Chateaubriand, whose chef invented a method of cooking a large, boneless cut of beef by wrapping it in two very thin, less expensive steaks (sometimes recounted as the smaller end pieces from the filet), tying it up, grilling it until charred, and tossing the outer steaks once cooked. The perfectly cooked juicy inner roast was dubbed the Chateaubriand. Its purpose was to serve two or three diners due to its heartier, more substantial size.

What sauce was served with it?

Traditionally, a Chateaubriand served with a rich veal stock flavoured sauce, with hints of tarragon.

What does your typical Chateaubriand look like today?

Fast forward to the year 2020, a Chateaubriand is an extremely tender and delicately flavoured steak that has been cut from the thickest part of the beef tenderloin; the long tapering muscle found directly on two sides of the animal’s spine. The beauty, and technical element, of the dish is that its fat percentage is less than your average cut of beef, making it a beautiful piece of steak, but only if cooked correctly!

Cabrera’s Chateaubriand

We at Cabrera serve a 500g tender and perfectly cooked, Chateaubriand. Each sharing platter comes with two mouth-watering sides of your choice (did someone say triple cooked chips?) and a choice of 8 delectable sauces.

Get in touch with our incredible team at Cabrera to book your table to try out our delicious Chateaubriand, you won’t soon forget.