The Chateaubriand is the prized cut from the fillet head. Deliciously soft and tender, it's best served medium rare. The meat has a sublime, subtle flavour.
Pan to oven roasting Allow to 'bloom' and come to room temperature for 30 mins before cooking. Preheat oven to 230ºC/Fan 210ºC/Gas 8 and heat a frying pan on the hob till almost smoking. Brush oil onto the meat and place in the pan - it should sizzle. Sear for 5-6 minutes per side. Once seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven for the times given in the table below, or use a meat thermometer to check.