From our Sandbach counter
Chateaubriand
£18.00
- Feeds 2As stated for this product
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 300gButcher-cut, so weights vary slightly
Chateaubriand is a premium beef centre-cut traditionally served as an elegant steak for two or a special meal. Ask for it at The Butcher’s Blade in Sandbach, Cheshire, when you’re planning a celebration dinner or want to make steak night feel extra special.How to cook: Sear in a hot pan to develop a browned exterior, then finish cooking gently to your preferred doneness. Because the cut is thick, use a reliable recipe or food thermometer and allow the beef to rest before slicing.Perfect with: Peppercorn sauce, garlic butter, roast potatoes, chips or seasonal vegetables. Slice across the grain and serve on a warm platter for sharing.For a special beef cut from your local Sandbach butcher, Chateaubriand makes an impressive centrepiece. Ask the shop for guidance on portioning and cooking.
Chateaubriand from The Butchers Blade in Sandbach. Choose this for a meal built around the cut itself, with accompaniments that let you concentrate on the cooking. A steak or chop can make a straightforward dinner feel considered without a complicated recipe. Check the product description and selected option for the exact cut and size, especially if you are comparing a single portion with a sharing cut.
Choosing for your meal
Think about thickness, bone and how many people you want to feed rather than judging by weight alone. If you are unsure which size suits your pan or grill, ask Lee before ordering. Preparation matters: an intact whole cut, a rolled item and a tenderised product do not share the same food-safety requirements. Follow the instructions for this specific cut.
Serving ideas
Potatoes, mushrooms and green vegetables are simple places to start. Have your sides ready before cooking, use an appropriate pan or grill and leave room to rest the meat as your recipe directs. Slice across the grain where appropriate. Sauces and accompaniments are suggestions, not included contents. Check cooking guidance for the exact meat and preparation rather than relying on one universal timer.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Lee was extremely friendly and helpful explaining the different cuts and what would be best for my need. Great choice of meats and ordered my Christmas meat too. Thankyou for your help. UPDATE... Just collected Xmas meat it looks fabulous!!”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Chateaubriand
Pat dry, season and sear every outside surface. Adjust cooking for the thickness and rest before slicing across the grain. Rolled or tenderised cuts need thorough cooking.
How to cook steakLee’s tip
Treat it gently
Fillet is lean, so don’t take it past medium. Sear it hard all over, finish in the oven and rest it for as long as you cooked it.
What goes with it?
Béarnaise sauce, hand-cut chips and watercress. A Bordeaux or a good Pinot Noir; sparkling grape juice as an alternative.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.