The Chateaubriand: The Ultimate Luxury Steak

Indulge in the "King of Steaks" with Stack Butcher’s Chateaubriand. Carved from the thickest part of the beef tenderloin (the head of the fillet), the Chateaubriand is the most prized, tender, and succulent cut available.

Because this muscle does very little work, the meat is incredibly fine-grained and lean, offering a buttery, melt-in-the-mouth texture that is simply unrivaled. Hand-selected from 100% grass-fed British beef and expertly aged, our Chateaubriand is designed to be the centerpiece of a romantic dinner or a celebratory feast for two.

The Gold Standard of Butchery

Unmatched Tenderness: Often described as "butter-soft," this cut requires only a fork to pull apart when cooked correctly.

The Prime Fillet Cut: Sourced exclusively from the center-head of the tenderloin for consistent thickness and quality.

Grass-Fed Depth: While fillet is lean, our grass-fed beef provides a subtle, sweet, and sophisticated mineral flavor.

The Gourmet Centerpiece: Elegantly trimmed of all silver skin and gristle, leaving you with 100% pure, premium beef.

Product Info & Storage

At Stack Butcher, we treat our Chateaubriand with the respect it deserves—no additives, just artisan butchery.

Ingredients:

100% Beef Fillet.

Butcher’s Prep: A whole, thick-cut roast fillet, hand-trimmed and ready for searing.

Storage Advice: Keep refrigerated below 5°C. For the ultimate experience, consume within 2–3 days of delivery.

The Butcher's Rule: Always remove from the fridge 30–60 minutes before cooking to allow the meat to reach room temperature.

Cooking Inspiration

The Classic Sear & Roast: Season heavily with sea salt and black pepper. Sear in a smoking hot pan with oil for 2 minutes on all sides until a deep crust forms. Transfer to a preheated oven at 200°C for 10–12 minutes for a perfect medium-rare.

Garlic & Thyme Baste: During the searing process, add a large knob of butter, three crushed garlic cloves, and fresh thyme to the pan. Continually spoon the foaming butter over the meat.

The Essential Rest: Crucial: Rest the meat for at least 10–15 minutes before slicing. This allows the juices to pull back into the fibers for maximum succulence.