Chateaubriand Blonde d’Aquitaine
Chateaubriand Blonde d’Aquitaine
Blonde d’Aquitaine Chateaubriand
The Blonde d’Aquitaine chateaubriand is the pinnacle of tenderness and elegance. This luxurious cut of beef is taken from the thickest, central part of the tenderloin and is known for its delicate texture, subtle flavour and stunning presentation. Perfect for special occasions or simply when you want to serve something truly exceptional. With no fat or sinew, this cut is ideal for whole preparation, in the oven or on the barbecue, and is best served in beautiful thick slices. When it comes to this cut, less is more: a touch of salt and butter is often all it needs.
What is a chateaubriand?
Chateaubriand is a classic French cut of beef, taken from the core of the tenderloin, the most tender part of the animal. Because this muscle is rarely used, the meat is extremely soft with a fine texture. It is usually cooked as a whole piece and served in thick slices, making it perfect for sharing. With its subtle taste and buttery tenderness, chateaubriand is beloved by true food lovers and ideal for festive dinners. It’s a cut that deserves precision and respect in preparation, and rewards with depth of flavour and an unforgettable experience.
Blonde d’Aquitaine: premium quality from Dutch soil
This chateaubriand comes from Blonde d’Aquitaine cattle, carefully selected from trusted regional farmers we’ve partnered with for years. These farmers are committed to purity and quality, raising their animals in spacious natural areas on a balanced diet of fresh grass, alfalfa, grains, maize, potatoes and daily vitamins and minerals. The calm environment and care these animals receive result in beef that is not only honest, but also full of flavour with a perfect texture.
Want to order your Blonde d’Aquitaine chateaubriand online?
Blonde d’Aquitaine chateaubriand is easy to order online at premium butcher The Butchery, order before 11am and receive it the same evening in the Netherlands and Belgium, free shipping from €60. Prefer delivery at another time? That’s entirely up to you. The meat is delivered quick-frozen and vacuum-packed to ensure the quality stays perfect until the moment you serve it.
Chateaubriand Black Angus Argentina is a festive roast that you can prepare in various ways. Below you will find a handy guide. Scroll through and choose your cooking method!
Preparing Chateaubriand Black Angus Argentina low and slow (searing & finishing in the oven)
Plan ahead: defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven to 120C for even cooking and heat the pan or grill to maximum heat
Sear or grill the meat all over in a large pan with butter or on the grill until nicely browned all over and any fat cap is deliciously crunchy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the internal temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: allow the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final internal temperatures
Rare 52C Medium rare 54C
Medium 57C
Medium-well/well done 62C
Allow for a total cooking time of 1,5 hours
Reverse sear Chateaubriand Black Angus Argentina (cooking & finishing on the grill)
Plan ahead: defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven or bbq to 60C.
Cook the meat to the internal temperatures below -2 degrees. The final 2 degrees will be reached during grilling.
Grill or sear the meat all over until browned and crunchy, until the desired internal temperature has been reached.
Measure the internal temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: allow the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final internal temperatures
Rare 52C (beef, veal)
Medium rare 54C (beef, veal)
Medium 57C (beef, lamb, veal)
Medium-well/well done 62C (lamb)
Allow for a total cooking time of 1 hour.
Preparing Chateaubriand Black Angus Argentina Sous Vide
Plan ahead: defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum-pack them again if desired. But normally the packaging can go straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the bbq until golden brown; you can also use a blowtorch. Grilling or torching will not raise the temperature any further.
Rest, allow the steak to rest for 10 minutes before carving/ serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice
Sous vide stick setting for Chateaubriand Black Angus Argentina
Rare: 52C in 2 hours
Medium: 54C in 2 hours
Medium/Rare: 56C in 2 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 485 |
| Energie (kcal) | 116 |
| Vet (g) | 2.3 |
| Verzadigd vet (g) | 1.0 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 23.7 |
| Zout (g) | 0.08 |
Chateaubriand Blonde d’Aquitaine
Extra tender chateaubriand from Blonde d’Aquitaine, expertly cut from the core of the tenderloin for a refined and delicate taste experience.
+ Flavour enhancers
+ 4,99 |
100 gram herb butter pink pepper seasalt
+ 5,99 |
200 ml Meat Jus with Rosemary
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 49,99 |
800 grams Black Tiger Prawns XXL [2-4 pieces]
+ 4,99 |
200 gram wild mushroom sauce
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Same day delivery or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
Extra tender chateaubriand from Blonde d’Aquitaine, expertly cut from the core of the tenderloin for a refined and delicate taste experience.
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Product Information
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Preparation
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Voedingswaarde
Blonde d’Aquitaine Chateaubriand
The Blonde d’Aquitaine chateaubriand is the pinnacle of tenderness and elegance. This luxurious cut of beef is taken from the thickest, central part of the tenderloin and is known for its delicate texture, subtle flavour and stunning presentation. Perfect for special occasions or simply when you want to serve something truly exceptional. With no fat or sinew, this cut is ideal for whole preparation, in the oven or on the barbecue, and is best served in beautiful thick slices. When it comes to this cut, less is more: a touch of salt and butter is often all it needs.
What is a chateaubriand?
Chateaubriand is a classic French cut of beef, taken from the core of the tenderloin, the most tender part of the animal. Because this muscle is rarely used, the meat is extremely soft with a fine texture. It is usually cooked as a whole piece and served in thick slices, making it perfect for sharing. With its subtle taste and buttery tenderness, chateaubriand is beloved by true food lovers and ideal for festive dinners. It’s a cut that deserves precision and respect in preparation, and rewards with depth of flavour and an unforgettable experience.
Blonde d’Aquitaine: premium quality from Dutch soil
This chateaubriand comes from Blonde d’Aquitaine cattle, carefully selected from trusted regional farmers we’ve partnered with for years. These farmers are committed to purity and quality, raising their animals in spacious natural areas on a balanced diet of fresh grass, alfalfa, grains, maize, potatoes and daily vitamins and minerals. The calm environment and care these animals receive result in beef that is not only honest, but also full of flavour with a perfect texture.
Want to order your Blonde d’Aquitaine chateaubriand online?
Blonde d’Aquitaine chateaubriand is easy to order online at premium butcher The Butchery, order before 11am and receive it the same evening in the Netherlands and Belgium, free shipping from €60. Prefer delivery at another time? That’s entirely up to you. The meat is delivered quick-frozen and vacuum-packed to ensure the quality stays perfect until the moment you serve it.
Chateaubriand Black Angus Argentina is a festive roast that you can prepare in various ways. Below you will find a handy guide. Scroll through and choose your cooking method!
Preparing Chateaubriand Black Angus Argentina low and slow (searing & finishing in the oven)
Plan ahead: defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven to 120C for even cooking and heat the pan or grill to maximum heat
Sear or grill the meat all over in a large pan with butter or on the grill until nicely browned all over and any fat cap is deliciously crunchy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the internal temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: allow the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final internal temperatures
Rare 52C Medium rare 54C
Medium 57C
Medium-well/well done 62C
Allow for a total cooking time of 1,5 hours
Reverse sear Chateaubriand Black Angus Argentina (cooking & finishing on the grill)
Plan ahead: defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven or bbq to 60C.
Cook the meat to the internal temperatures below -2 degrees. The final 2 degrees will be reached during grilling.
Grill or sear the meat all over until browned and crunchy, until the desired internal temperature has been reached.
Measure the internal temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: allow the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final internal temperatures
Rare 52C (beef, veal)
Medium rare 54C (beef, veal)
Medium 57C (beef, lamb, veal)
Medium-well/well done 62C (lamb)
Allow for a total cooking time of 1 hour.
Preparing Chateaubriand Black Angus Argentina Sous Vide
Plan ahead: defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum-pack them again if desired. But normally the packaging can go straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the bbq until golden brown; you can also use a blowtorch. Grilling or torching will not raise the temperature any further.
Rest, allow the steak to rest for 10 minutes before carving/ serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice
Sous vide stick setting for Chateaubriand Black Angus Argentina
Rare: 52C in 2 hours
Medium: 54C in 2 hours
Medium/Rare: 56C in 2 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 485 |
| Energie (kcal) | 116 |
| Vet (g) | 2.3 |
| Verzadigd vet (g) | 1.0 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 23.7 |
| Zout (g) | 0.08 |