Updated 30 September 2026
Chateaubriand is the thick centre of the beef fillet, roasted in one piece and carved at the table for two or three people. It is one of the most tender cuts of beef there is, and it is much easier to cook than its reputation suggests. We do not sell a ready-cut chateaubriand; instead we sell the Whole Beef Fillet 1.2-1.8kg (Frozen), and this guide shows you how to cut your own chateaubriand from it, then sear, roast, rest and carve it.
Quick answer: a 500g chateaubriand · sear for 4–5 minutes · roast at 200°C (180°C fan) for 10–12 minutes for rare, 14–16 minutes for medium-rare · rest for 10 minutes · serves 2–3.
What is chateaubriand?
A whole beef fillet runs along the inside of the spine, beneath the sirloin. It is thin at one end (the tail), thick at the other (the head), and has an even, cylindrical centre. That centre section is the chateaubriand. Because the muscle does almost no work, it is exceptionally tender and lean, with a mild flavour.
The name refers to a way of serving the beef rather than a separate muscle: a thick piece of fillet, roasted and carved into slices, traditionally with a rich sauce. It is a sharing steak for two, rather than individual fillet steaks.
How to cut a chateaubriand from a whole beef fillet
Our Whole Beef Fillet 1.2-1.8kg (Frozen) is £59.99 and is sold frozen. Defrost it slowly in the fridge on a tray, allowing about 24 hours, and pat it dry before you start.
- Trim the silverskin. Look for the tough, shiny membrane along one side. Slide a thin, sharp knife under one end, angle the blade slightly upwards, and run it along to remove the silverskin in strips without taking meat with it.
- Remove the chain. Along one side is a loose strip of meat and fat called the chain. Pull it away; it comes off easily. Keep it for a stir-fry or for mince.
- Find the centre. Lay the fillet out. The thick head end is uneven, and the tail tapers away. The chateaubriand is the even, thick centre: cut a piece about 15–20cm long, weighing roughly 400–600g.
- Use the rest. Cut the head end into fillet steaks or medallions, and use the thin tail for stroganoff or quick stir-fries. One whole fillet gives you a chateaubriand plus several meals.
- Tie it. Tie the chateaubriand with kitchen string every 3cm so it holds a neat, even shape and cooks evenly.
How to cook chateaubriand
- Temper. Take the tied beef out of the fridge 30–45 minutes before cooking. Heat the oven to 200°C (180°C fan, gas 6).
- Season. Rub the beef with a little oil, then season generously with salt and coarse black pepper.
- Sear. Heat an ovenproof frying pan until it is smoking hot. Sear the beef on every side, including the ends, for 4–5 minutes in total, until deep brown all over. Add a knob of butter, a crushed garlic clove and a sprig of thyme for the last minute and spoon the butter over.
- Roast. Put the pan in the oven. For a 500g chateaubriand, roast for 10–12 minutes for rare, 14–16 minutes for medium-rare or 18–20 minutes for medium.
- Check the temperature. A probe thermometer is the only reliable guide on a cut this expensive. Take it out at about 48–50°C for rare, 52–54°C for medium-rare or 57°C for medium.
- Rest. Rest the beef on a warm plate, loosely covered with foil, for 10 minutes. The core will rise by a few degrees.
The Food Standards Agency says whole cuts of beef can be served pink or rare as long as the outside has been properly cooked, which searing takes care of.
Chateaubriand cooking times
| Weight | Rare | Medium-rare | Medium |
|---|---|---|---|
| 400g | 8–10 minutes | 12–14 minutes | 15–17 minutes |
| 500g | 10–12 minutes | 14–16 minutes | 18–20 minutes |
| 600g | 12–14 minutes | 16–18 minutes | 20–22 minutes |
Times are for roasting at 200°C (180°C fan) after a 4–5 minute sear. Thickness matters more than weight, so probe to be sure.
How to carve and serve
Snip off the string and carve the chateaubriand into slices about 2cm thick. Serve it on a warm board with the resting juices poured over.
Classic sides are chips or pommes Anna, green beans and a sauce. A béarnaise is traditional; a peppercorn sauce is the pub favourite. For a quick option, warm a pot of Dine- Peppercorn Sauce (£3.20) or Dine - Diane Sauce (£3.60) while the beef rests. You will find more in our steak sauces.
Chateaubriand or fillet steak?
Both come from the same muscle. Individual fillet steaks, such as our Fillet Steak 2x 6oz (£18.99), are quicker and easier to portion. A chateaubriand is roasted whole, so it stays juicier, has a better ratio of crust to tender middle, and makes more of an occasion. See how to cook fillet steak for individual steaks, or how to cook a whole beef fillet if you want to roast the fillet in one piece for a crowd. Browse every cut in our steak range.
Chateaubriand FAQs
What cut of beef is chateaubriand?
Chateaubriand is the thick centre section of the beef fillet (tenderloin), cut into a single piece of about 400–600g, roasted whole and carved into slices to share between two or three people.
How long do you cook a chateaubriand?
For a 500g chateaubriand, sear it all over for 4–5 minutes, then roast at 200°C (180°C fan) for 10–12 minutes for rare or 14–16 minutes for medium-rare. Rest it for 10 minutes before carving.
How many people does a chateaubriand serve?
A 400–600g chateaubriand serves two generously, or three with plenty of sides.
What sauce goes with chateaubriand?
Béarnaise is the classic. Peppercorn, Diane and red wine sauces are also good with it.
Can I cut a chateaubriand from a frozen beef fillet?
Yes, once the fillet is fully defrosted. Thaw it in the fridge for about 24 hours, pat it dry, then trim and cut it as above. Use the ends for fillet steaks or stir-fries.