Chateaubriand roast beef

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. The management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry_aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

The Chateaubriand is a small roast, but what it lacks in size it more than makes up in taste and tenderness. For best results, serve medium_rare.

Pre_heat your oven to 230°C/gas mark 8. Heat a splash of olive oil in an oven_proof pan (a casserole dish will do just as well) over a medium_high heat, then add the meat and cook for a few minutes on each side until browned. Put the meat, still in its pan, into the centre of the hot oven and roast for 12_15 minutes for medium rare, or 20 minutes for medium. When cooked, place the meat on a warm plate, cover it loosely with foil and allow to rest for about 15 minutes before serving.