Tag Archives: Salt-Aged Chateaubriand (737g)

Salt-Aged Chateaubriand (737g)

Our chateaubriand is cut from the thickest end of the fillet and is an outstanding joint. With delicate marbling throughout, this cut it is best served rare or medium-rare so that you can enjoy its tender meat and superb flavour. The perfect roast for two to three people, we recommend cooking this with a rub of generous seasoning and oil. Sear in a pan for 2 minutes on each side and transfer to a hot oven for 10-15 minutes to finish. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).