From a dish created in the early 19th century, Chateaubriand is well renowned as the Finest cut of Fillet, Taken from prime UK grass fed fillet head and Dry Aged for a Minimum of 32 Days to ensure complex flavour and unrivalled tenderness. May not be a centre cut
Rub the beef with the olive oil and season with salt and freshly ground black pepper. Let the beef rest at room temperature for 1 hour.
Heat a large, heavy frying pan over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from frying pan. Melt and brown the butter in the frying pan. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the frying pan and let stand for about 5 minutes for the juices to settle.
