Veal chateaubriand
Veal Chateaubriand
Veal chateaubriand is cut from the centre of the tenderloin and is known for its exceptionally tender texture and mild flavour. The meat has a fine grain and very little fat, which allows it to cook quickly while remaining beautifully tender. A classic cut, ideal for quick searing followed by a short resting period.
What is chateaubriand?
Chateaubriand is taken from the thickest part of the tenderloin and is a favourite among lovers of tender meat. A brief sear and a short finishing time are all it takes to preserve its texture and flavour.
Order veal chateaubriand online?
You can easily order veal chateaubriand online at The Butchery. Our butchers carefully cut each piece, vacuum-seal it, and deliver it flash-frozen. Order in the morning and receive it the same evening in the Netherlands and Belgium.
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 method!
Low & Slow Chateaubriand (sear & finish)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking so it can come to room temperature.
Preheat: Set the oven to 120°C for even doneness and heat the pan or grill to maximum temperature.
Sear: Brown the meat on all sides in a large pan with butter or on the grill until nicely coloured and any fat cap is crisp.
Transfer: Move the meat to the preheated oven, place the seared steak in an oven dish, and add the cooking fat.
Timing: Use the schedule below for planning; times are indicative.
Measure: Always check the core temperature for these cuts. Use the temperatures listed below.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season with salt and pepper or your preferred rub after searing or just before serving.
Final core temperatures
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Rosé / Well done: 62°C
Allow for a total cooking time of approximately 1.5 hours.
Reverse Sear Chateaubriand (cook & sear)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking so it can come to room temperature.
Preheat: Set the oven or BBQ to 60°C.
Cook: Bring the meat to 2°C below the target core temperatures listed below. The final 2°C will be reached during searing.
Sear: Grill or pan-sear the meat until evenly browned and crisp, until the desired core temperature is reached.
Measure: Always check the core temperature. Use the temperatures below.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season with salt and pepper or your preferred rub after searing or just 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)
Allow for a total cooking time of approximately 1 hour.
Chateaubriand Sous Vide Preparation
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking so it can come to room temperature.
Preheat: Heat the water bath so the times below apply. Make sure the vacuum bag is properly sealed. (You may season and re-vacuum the steaks yourself, but normally the original packaging can go straight into the water bath.)
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Sear: Finish the steak by searing in a pan or on the BBQ until golden brown. You can also use a torch; finishing will not further increase the internal temperature.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season halfway through or after cooking with salt and pepper or your preferred rub.
Sous Vide Settings for Chateaubriand
Rare: 52°C for 2 hours
Medium rare: 54°C for 2 hours
Medium: 56°C for 2 hours
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Veal chateaubriand
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Veal Chateaubriand
Veal chateaubriand is cut from the centre of the tenderloin and is known for its exceptionally tender texture and mild flavour. The meat has a fine grain and very little fat, which allows it to cook quickly while remaining beautifully tender. A classic cut, ideal for quick searing followed by a short resting period.
What is chateaubriand?
Chateaubriand is taken from the thickest part of the tenderloin and is a favourite among lovers of tender meat. A brief sear and a short finishing time are all it takes to preserve its texture and flavour.
Order veal chateaubriand online?
You can easily order veal chateaubriand online at The Butchery. Our butchers carefully cut each piece, vacuum-seal it, and deliver it flash-frozen. Order in the morning and receive it the same evening in the Netherlands and Belgium.
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 method!
Low & Slow Chateaubriand (sear & finish)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking so it can come to room temperature.
Preheat: Set the oven to 120°C for even doneness and heat the pan or grill to maximum temperature.
Sear: Brown the meat on all sides in a large pan with butter or on the grill until nicely coloured and any fat cap is crisp.
Transfer: Move the meat to the preheated oven, place the seared steak in an oven dish, and add the cooking fat.
Timing: Use the schedule below for planning; times are indicative.
Measure: Always check the core temperature for these cuts. Use the temperatures listed below.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season with salt and pepper or your preferred rub after searing or just before serving.
Final core temperatures
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Rosé / Well done: 62°C
Allow for a total cooking time of approximately 1.5 hours.
Reverse Sear Chateaubriand (cook & sear)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking so it can come to room temperature.
Preheat: Set the oven or BBQ to 60°C.
Cook: Bring the meat to 2°C below the target core temperatures listed below. The final 2°C will be reached during searing.
Sear: Grill or pan-sear the meat until evenly browned and crisp, until the desired core temperature is reached.
Measure: Always check the core temperature. Use the temperatures below.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season with salt and pepper or your preferred rub after searing or just 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)
Allow for a total cooking time of approximately 1 hour.
Chateaubriand Sous Vide Preparation
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking so it can come to room temperature.
Preheat: Heat the water bath so the times below apply. Make sure the vacuum bag is properly sealed. (You may season and re-vacuum the steaks yourself, but normally the original packaging can go straight into the water bath.)
Time: Set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Sear: Finish the steak by searing in a pan or on the BBQ until golden brown. You can also use a torch; finishing will not further increase the internal temperature.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season halfway through or after cooking with salt and pepper or your preferred rub.
Sous Vide Settings for Chateaubriand
Rare: 52°C for 2 hours
Medium rare: 54°C for 2 hours
Medium: 56°C for 2 hours
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |