Chateaubriand vs Fillet Steak: Which Cut Should You Choose?

Both Chateaubriand and fillet steak are premium cuts known for their tenderness and flavour, but what sets them apart, and which is right for your table? Here’s a comparison, along with cooking tips and a recipe idea.

The Cuts:

• Chateaubriand: Cut from the thickest part of the fillet, the Chateaubriand is perfect for sharing and delivers a buttery texture with rich, deep flavour. DukesHill Chateaubriand is sourced from grass-fed British beef, ensuring quality and taste.

• Fillet Steak: Also from the fillet but individually portioned, fillet steak is prized for being lean, tender, and delicate. Whole Welsh Fillet or Cornish Fillet Steak from Primrose Herd offers exceptional flavour from free-range, British beef.

Cooking Tips:

• For Chateaubriand, follow a sear-and-roast method, cooking in a hot pan then finishing in the oven for an even, tender result. Full guide on how to cook Chateaubriand here.

• For fillet steak, sear quickly over high heat, then baste with butter for added richness. It is Important to rest the steak for about as long as you cooked it in order to ensure juicy meat.

There are a number of ways to pair your steak, but below is a recipe for a thick and creamy Peppercorn sauce.

Steak with Peppercorn Sauce Recipe:

• 2 Fillet Steaks (Cornish Fillet Steak recommended)

• Salt and black pepper

• 1 tbsp olive oil

• 50g butter

• 2 tbsp brandy

• 150ml double cream

• 1 tbsp green peppercorns

Cook the fillets to your liking, then deglaze the pan with brandy. Add cream and peppercorns, stirring until the sauce thickens. Serve over the steak with your favourite sides.

Buy premium British steaks online from Farmfetch, including DukesHill Chateaubriand, Whole Welsh Fillet from , and Cornish Fillet Steak. With British steak delivery, you can enjoy the best organic, grass-fed beef from the comfort of your home. Browse our full range of steaks here.