Chateaubriand Aberdeen Angus
CHATEAUBRIAND ABERDEEN ANGUS
The Chateaubriand from Aberdeen Angus is a true classic for special occasions. This luxurious cut of beef is taken from the center of the tenderloin and is known for its elegance, tender texture, and refined flavor. Thanks to its uniform shape and rich structure, it’s ideal for preparing medium-rare and serving in beautiful slices. Whether you’re planning a romantic dinner or a festive evening with guests, Chateaubriand is guaranteed to make an impressive centerpiece.
WHAT IS A CHATEAUBRIAND?
Chateaubriand is the most central and thickest part of the tenderloin, a muscle that’s barely used, making it incredibly tender. It’s round and uniform in shape, which ensures even cooking and an elegant presentation. The name originates from French cuisine, where this cut was traditionally roasted and served with rich sauces. Nowadays, it’s especially loved by fans of pure meat, as it takes only minimal preparation to create a premium dish. A quick sear, followed by slow cooking in the oven or sous vide, and you’ve got a tender, juicy piece of beef with a subtle flavor that’s sure to please everyone.
RANCHO’S RESERVE ABERDEEN ANGUS
This Chateaubriand comes from Aberdeen Angus cattle raised in Uruguay, a breed renowned worldwide for its quality. The animals roam freely on open grasslands and are fed a 100% plant-based diet, without hormones, antibiotics, or animal by-products. This results in a natural, pure meat flavor — just as it should be. Rancho’s Reserve stands for calm, space, and respect for the animal, and that’s exactly what you’ll taste in the structure and flavor of this exceptional cut.
ORDER CHATEAUBRIAND ABERDEEN ANGUS ONLINE?
Curious to try this Chateaubriand yourself? You’re in the right place at The Butchery. Each piece is carefully trimmed by our Master Butchers to ensure the perfect balance between fat and meat. Order before 11:00 a.m. and your delivery will arrive the same evening in the Netherlands and Belgium. Prefer a different time? No problem — just pick what works best for you. The meat is shipped quick-frozen and vacuum-packed, so it arrives at your door in perfect condition.
Chateaubriand is a festive roast that can be prepared in several ways. Below you'll find a handy guideline. Scroll through and choose your preferred cooking method!
Chateaubriand Low and Slow (sear & finish in oven)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water), and take it out of the fridge 5 hours before cooking to let it come to room temperature.
Preheat the oven to 120°C for even cooking and heat a pan or grill to maximum temperature.
Sear the meat all over in a large pan with butter or on the grill until nicely browned and the fat edge is crispy.
Transfer the meat to the preheated oven. Place it in an oven dish and pour the searing juices over it.
Time: Use the timing chart below for planning purposes—these are estimates.
Check the core temperature using a meat thermometer.
Rest: Let the meat rest for 10 minutes before slicing and serving.
Season with salt, pepper or rub of your choice after searing or before serving.
Final Core Temperatures
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Rosé / Well done: 62°C
Total preparation time: approx. 1.5 hours
Reverse Sear Chateaubriand (slow cook & sear)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water), and take it out of the fridge 5 hours before cooking.
Preheat the oven or BBQ to 60°C.
Cook the meat until it reaches the core temperature listed below, minus 2°C. The final 2°C will be reached during searing.
Sear the meat all over in a hot pan or on the grill until brown and crispy.
Check the core temperature with a meat thermometer.
Rest: Let the meat rest for 10 minutes before slicing.
Season with salt, pepper or a rub after searing or before serving.
Final Core Temperatures
Rare: 52°C (beef, veal)
Medium rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Rosé / Well done: 62°C (lamb)
Total preparation time: approx. 1 hour
Chateaubriand Sous Vide Preparation
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water), and take it out of the fridge 5 hours before cooking.
Preheat your water bath so the timings below are accurate. Make sure the vacuum bag is sealed properly (you can season and reseal it yourself, but the original packaging usually works just fine).
Time: Set the sous vide stick to the values below. If the meat is still frozen, add 1 extra hour.
Sear the steak in a hot pan, on the grill or with a torch. The temperature won’t increase anymore during searing.
Rest: Let the steak rest for 10 minutes before slicing.
Season halfway through or after searing with salt, pepper or rub of your choice.
Sous Vide Stick Settings for Chateaubriand
Rare: 52°C for 2 hours
Medium: 54°C for 2 hours
Medium rare: 56°C for 2 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 510 |
| Energie (kcal) | 122 |
| Vet (g) | 3.2 |
| Verzadigd vet (g) | 1.4 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 23.2 |
| Zout (g) | 0.08 |
Chateaubriand Aberdeen Angus
This luxurious Chateaubriand from Aberdeen Angus is cut from the center of the tenderloin and is known for its elegance, tender texture, and refined flavor. Perfect for special occasions!
+ Flavour enhancers
+ 4,99 |
100 gram herb butter Bernaise
+ 5,99 |
200 ml Meat Jus with Rosemary
+ 4,99 |
200 gram wild mushroom sauce
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ 13,99 |
Wagyu Beef Tallow Kagoshima JAP A5
+ Create a Surf & Turf
+ 39,99 |
10x Argentinian Red Shrimp Skewers [80 grams each]
+ 4,99 |
200 gram wild mushroom sauce
+ 5,99 |
4x tomato mozzarella gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
This luxurious Chateaubriand from Aberdeen Angus is cut from the center of the tenderloin and is known for its elegance, tender texture, and refined flavor. Perfect for special occasions!
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Product Information
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Preparation
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Voedingswaarde
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Reviews
CHATEAUBRIAND ABERDEEN ANGUS
The Chateaubriand from Aberdeen Angus is a true classic for special occasions. This luxurious cut of beef is taken from the center of the tenderloin and is known for its elegance, tender texture, and refined flavor. Thanks to its uniform shape and rich structure, it’s ideal for preparing medium-rare and serving in beautiful slices. Whether you’re planning a romantic dinner or a festive evening with guests, Chateaubriand is guaranteed to make an impressive centerpiece.
WHAT IS A CHATEAUBRIAND?
Chateaubriand is the most central and thickest part of the tenderloin, a muscle that’s barely used, making it incredibly tender. It’s round and uniform in shape, which ensures even cooking and an elegant presentation. The name originates from French cuisine, where this cut was traditionally roasted and served with rich sauces. Nowadays, it’s especially loved by fans of pure meat, as it takes only minimal preparation to create a premium dish. A quick sear, followed by slow cooking in the oven or sous vide, and you’ve got a tender, juicy piece of beef with a subtle flavor that’s sure to please everyone.
RANCHO’S RESERVE ABERDEEN ANGUS
This Chateaubriand comes from Aberdeen Angus cattle raised in Uruguay, a breed renowned worldwide for its quality. The animals roam freely on open grasslands and are fed a 100% plant-based diet, without hormones, antibiotics, or animal by-products. This results in a natural, pure meat flavor — just as it should be. Rancho’s Reserve stands for calm, space, and respect for the animal, and that’s exactly what you’ll taste in the structure and flavor of this exceptional cut.
ORDER CHATEAUBRIAND ABERDEEN ANGUS ONLINE?
Curious to try this Chateaubriand yourself? You’re in the right place at The Butchery. Each piece is carefully trimmed by our Master Butchers to ensure the perfect balance between fat and meat. Order before 11:00 a.m. and your delivery will arrive the same evening in the Netherlands and Belgium. Prefer a different time? No problem — just pick what works best for you. The meat is shipped quick-frozen and vacuum-packed, so it arrives at your door in perfect condition.
Chateaubriand is a festive roast that can be prepared in several ways. Below you'll find a handy guideline. Scroll through and choose your preferred cooking method!
Chateaubriand Low and Slow (sear & finish in oven)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water), and take it out of the fridge 5 hours before cooking to let it come to room temperature.
Preheat the oven to 120°C for even cooking and heat a pan or grill to maximum temperature.
Sear the meat all over in a large pan with butter or on the grill until nicely browned and the fat edge is crispy.
Transfer the meat to the preheated oven. Place it in an oven dish and pour the searing juices over it.
Time: Use the timing chart below for planning purposes—these are estimates.
Check the core temperature using a meat thermometer.
Rest: Let the meat rest for 10 minutes before slicing and serving.
Season with salt, pepper or rub of your choice after searing or before serving.
Final Core Temperatures
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Rosé / Well done: 62°C
Total preparation time: approx. 1.5 hours
Reverse Sear Chateaubriand (slow cook & sear)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water), and take it out of the fridge 5 hours before cooking.
Preheat the oven or BBQ to 60°C.
Cook the meat until it reaches the core temperature listed below, minus 2°C. The final 2°C will be reached during searing.
Sear the meat all over in a hot pan or on the grill until brown and crispy.
Check the core temperature with a meat thermometer.
Rest: Let the meat rest for 10 minutes before slicing.
Season with salt, pepper or a rub after searing or before serving.
Final Core Temperatures
Rare: 52°C (beef, veal)
Medium rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Rosé / Well done: 62°C (lamb)
Total preparation time: approx. 1 hour
Chateaubriand Sous Vide Preparation
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water), and take it out of the fridge 5 hours before cooking.
Preheat your water bath so the timings below are accurate. Make sure the vacuum bag is sealed properly (you can season and reseal it yourself, but the original packaging usually works just fine).
Time: Set the sous vide stick to the values below. If the meat is still frozen, add 1 extra hour.
Sear the steak in a hot pan, on the grill or with a torch. The temperature won’t increase anymore during searing.
Rest: Let the steak rest for 10 minutes before slicing.
Season halfway through or after searing with salt, pepper or rub of your choice.
Sous Vide Stick Settings for Chateaubriand
Rare: 52°C for 2 hours
Medium: 54°C for 2 hours
Medium rare: 56°C for 2 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 510 |
| Energie (kcal) | 122 |
| Vet (g) | 3.2 |
| Verzadigd vet (g) | 1.4 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 23.2 |
| Zout (g) | 0.08 |
