Beautiful thick cut steak from the Limousin cow. Tender, bursting with flavour and low in fat

Premium Limousin Chateaubriand cut from the heart of rump. Very tender, low in fat and rich in flavor. Perfect for BBQ or pan cooking

How to cook a Chateaubriand

This steak can be prepared in a pan, on a grill, or on the BBQ.

(If the steak is frozen, thaw it in the refrigerator at least 24 hours in advance.)

PREPARATION

• If your steak is thinner than 1.5 cm, simply take it out of the fridge 1 hour before cooking.
• If your steak is thicker than 1.5 cm, best results are achieved by preheating:
  • in an oven (max. 50°C)
  • or sous-vide / warm water bath

👉 With a thermometer, preheat to about 3°C below your target internal temperature.

COOKING

In a pan

• Preferably use a regular pan (for better juices), though a non-stick pan is easier.
• Heat some oil (e.g. peanut oil) in a pan sized to your meat.
• Add a knob of butter.
• When hot (not burning), place the unseasoned steak in the pan.
• Optional: add rosemary and garlic for flavor.

👉 By searing all sides, you immediately achieve a bleu chaud (very rare warm center) result.

• For further cooking:
  • Turn the meat regularly
  • Baste with pan juices
  • Add fresh butter to prevent burning

⚠️ Preheated meat cooks much faster than cold meat.

👉 You can also use a meat thermometer for precision.

RESTING & FINISHING

• Let the meat rest 5–10 minutes under foil in a warm (not hot) place
• Slice the meat
• Finish with salt and freshly ground pepper

ON A GRILL OR BBQ

Same principle:

• No added fat
• No basting
• Lightly oil the meat to prevent sticking