The tenderloin is a long, internal muscle that nestles below the sirloin in the side of the carcass. Its long tapering shape comprises three parts: the butt end, the centre cut and the tail. During the life of the beef animal, the tenderloin has pretty much taken things easy, working as little as possible. This results in an almost unbelievably tender piece of meat, in which the centre cut is the ultimate prize. With an even shape and consistent thickness, centre-cut Chateaubriand has virtually no fat. Its flavour is similar to that of sirloin: subtle, delicate and almost sweet. The real joy in the Chateaubriand is its soft-as-butter texture that slices through smoothly with virtually no grain.
This is an exceptionally indulgent piece of meat so go easy when cooking it. You can slice your Chateaubriand into individual steaks (don't go too thin or over-cooking will be a risk) or roast as a joint, but either way, rare is definitely best.
Nutritionals per 100g: Energy 140 Kcal/ 586 kJ | Fat 6.1g, of which saturates 2.8g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 21.2g| Salt 0.11g