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Origin: Cheverton Farm, Shorwell, Isle of Wight
Dry-Aged: 21-28 days


Chateaubriand is a cut that comes from the tenderloin of the cow. It’s a French cut that is usually grilled, broiled, or pan-fried and served rare to medium-rare.

Chateaubriand is also called the tenderloin,filet mignon or beef fillet.

The name of the cut comes from its history. The original Chateaubriand steak was cooked for Francois-René de Chateaubriand, a French writer who requested that his meat be served in thick slices with just one piece of toast to sop up the juices.

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