Classic Beef Chateaubriand Grass Fed - 800g Pork Mince then turn and cook for

then turn and cook for a further 2-3 mins

deep flavours

Impress your guests with this highly marbled and exquisitely tender steak

until the glaze is sticky and caramelised

use a meat thermometer and cook until the lamb reaches an internal temperature of 93–96°Cand is tender enough to pull apart easily with a fork

Classic Beef Chateaubriand Grass Fed - 800g Pork Mince then turn and cook forThe Chateaubriand is cut from the thickest or top end of the Tenderloin muscle, and is a roast size fillet steak. Decadent, tender and perfect for a special occasion. This exceptional product represents the pinnacle of Australian Beef. Expertly cut, trimmed and hand tied by our experienced butchers. Feeds 3 4 people.