Steak “Chateaubriand” (or “Filet-Chateau”) – the thickest part of the tenderloin and closest to the tail, to taste reminiscent of filet mignon. If not the king of steaks, then at least an aristocrat: according to one of the versions, he got his name thanks to Viscount de Chateaubriand, who first tried it.

Recommended roasting: medium rare, medium
Our “Chateaubriand” we classify as follows on a five-point scale:

  • Marbling: 3
  • Tenderness: 5
  • Intensity of taste: 2
  • Fiber structure: 1
  • The presence of fat: no