Chateaubriand

What is Chateaubriand?

Chateaubriand is an ultra-tender beef roast for about 2 to 4 people, cut from the middle part or the head of the tenderloin. A roast of tournedos, essentially, also known as Tenderloin Roast or Filet Mignon Roast. This classic is named after the French writer and politician Francois René de Chateaubriand, who regularly had this roast prepared by his chef. The meat is super fine-grained and buttery tender and is actually not very difficult to prepare. With a chateaubriand from beautiful beef breeds like Black Angus USA, you also get a little more flavor than with common breeds, so that is definitely a good idea with Chateaubriand. Moreover, not least because with such breeds you can be sure that the animals have had a good life.

What is Tenderloin?

Tournedos, tenderloin, filet mignon, sirloin steak, chateaubriand… it all comes from the tenderloin. Many consider tenderloin to be the most beautiful part of the cow. Although taste is subjective, tenderloin is certainly the most tender part of the cow. The meat contains almost no fat or connective tissue and has a very fine grain. Butter-soft, indeed. And exclusive. A cow only has two whole tenderloins: left and right of the spine. The meat runs to a tip and is therefore divided into three parts: the tip, the middle section, and the head. From the tip, tenderloin tips are usually cut. Just as tender as a tournedos, but due to the shape, not suitable for selling as steaks. From the middle section, tournedos and chateaubriand are cut, and from the head, sirloin steak is also cut. Additionally, tenderloin is also 'half' of a T-bone. The T-shaped bone of the spinal vertebra distinguishes entrecote from tenderloin.

Why the Name Tenderloin?

That can be debated. The meat does not come from an ox or a hare. However, the name 'tender' in the meat world stands for the softest muscle of an animal. The same applies, for example, to pork tenderloin and chicken tenderloins. But why 'loin'? Because tenderloin – just like oxtail – used to be cut only from oxen. Nowadays, tenderloin is cut from the cow, but the name still serves its purpose. Naturally, along with names like tournedos, sirloin steak, and filet mignon.

How to Prepare Chateaubriand?

Tenderloin requires little, but cooking it does require some precision. At least, that's what we think. Some say that because of its tenderness, tenderloin can also be eaten well done, but opinions are divided on that. We definitely find it best cooked medium! You can prepare chateaubriand in various ways, for example in the oven. Take the chateaubriand out of the refrigerator in time and let it slowly come to room temperature. Preheat the oven to 200 degrees and then reduce the temperature to 160 degrees once the oven is heated. Pat the tenderloin dry with paper towels, heat a frying pan over medium heat, and let a generous knob of butter melt in the pan. Sear the meat all around for 5 minutes. Midway through the cooking process, you can optionally add herb butter and a sprig of herbs and baste the meat with the melted cooking fat several times. Remove the meat from the pan and transfer it to the oven, setting the timer to 15 minutes. Let the chateaubriand rest quietly before slicing and season the meat to taste.

Carpaccio of Chateaubriand

Chateaubriand is very suitable for carpaccio. How exactly do you make carpaccio from tenderloin? Our chef Ruben Meijboom lovingly explains it in the video below!

Two Ways to Serve Carpaccio

Carpaccio ready? Below are two ways to beautifully serve your dish!

Chateaubriand from Premium Meat Breeds

Tenderloin is deliciously tender meat that requires little, but this steak does not have as much flavor as, for example, entrecote or ribeye. This is partly due to the marbling. Fat is a flavor carrier, and tenderloin has hardly any of that. So make sure to choose tenderloin from a quality beef breed with an authentic beef flavor. At The Butchery, you will only find meat from animals that have had a good life. And you can taste that good life. Think, for example, of Black Angus USA, Wagyu, Aberdeen Angus, and Rubia Gallega. 

Which Wine Pairs with Chateaubriand?

Which wine you serve with which type of meat is super important. The right match can significantly upgrade your taste experience. When choosing the wine, pay attention to what you exactly plan to do with the chateaubriand. After all, you choose a different wine if you season it with just pepper and salt than if you are serving it with all sorts of nice sauces. If you are seasoning it with just pepper and salt, you primarily choose a nice warm, full-bodied red wine. Are you serving it with a classic Béarnaise sauce? Then pair the chateaubriand with a more mature wine, such as an older Pauillac or Rioja Reserva..

Buying Chateaubriand Online

Buying chateaubriand or tenderloin online is nowadays the most common thing in the world. In fact: online you can find exactly what you are looking for. The breed, the cut, the weight. We deliver from Monday to Friday between 5:00 PM – 10:00 PM and you can choose your delivery day yourself. If you order before 11:00 AM, you can have your order at home the same evening! QuickFrozen, meaning within an hour frozen with optimal quality preservation.

Chateaubriand QuickFrozen Delivery

Delivered QuickFrozen, what does that exactly mean? In short, it means that the meat is frozen within a short time while retaining nutritional values and with almost no quality loss.

Immediately after the meat arrives, the tenderloins are trimmed and cleaned. Then they are portioned into tournedos, chateaubriands, and tenderloins for wellington. From the 'tails' that are not suitable for nice steaks, we make tenderloin tips. Then the cuts are individually vacuum-packed per portion, labeled, and frozen in a special way. This preserves all nutritional values. As a result, the meat from The Butchery is just as fresh, or perhaps even fresher, after thawing than at the butcher's counter. So if you order chateaubriand from The Butchery, you can expect it to be delivered QuickFrozen. It can quickly go back into the freezer upon receipt or into the refrigerator if you want to prepare it within a few days.

Ordering Chateaubriand Online

Ordering chateaubriand online is ideal! The selection is vast, and therefore we dare to say with certainty that we undoubtedly have a chateaubriand in our assortment that you are looking for. Grass-fed, grain-fed; from the Netherlands, Uruguay, or America, you can find it all at The Butchery! In any case, all the chateaubriands you will find with us have one thing in common, namely a fine origin. Moreover, the ordering process is very simple. You choose your favorite steaks, add some extra products to your shopping cart like a pound of ground meat or some chicken fillet and spareribs, and place your order. During checkout, you can choose your desired delivery day yourself. If you order before 11 o'clock, it will even be delivered the same evening!

Would you like some extra advice before ordering? We would love to help you. Our origin is a brick-and-mortar store (which you can still find in Meppel) where we give face-to-face advice with love every day. Now, that face-to-face aspect is a bit difficult via the internet, but we are easily reachable by phone and email! On weekdays, we are available by phone between 09:00 and 17:00 at 085-0408044 and you can always email us at info@butchery.nl