Chateaubriand pork-chops separating each muscle group so

separating each muscle group so it can be prepared and cooked in the way that best suits it

Re-roll it and pot roast the joint with a couple of glasses of white wine and a few fresh bay leaves

Such surf and turf is just delicious and remember that many salt marsh lambs will probably be walking over the very cockles they may find themselves next to on a plate

It is the perfect partnership

Chateaubriand pork-chops separating each muscle group soChateaubriand Steak Heritage Breed, Grass Fed & Dry Aged Chateaubriand steak is a luxurious beef roast that generously serves two. Cut from the thickest part of the prime beef fillet, this classic restaurant cut is celebrated for its buttery tenderness and rich, beefy flavour. Prepared by our expert butchers, Swaledale Chateaubriand is sourced from heritage breed cattle, slow grown on a natural grass diet in the Yorkshire Dales. Dry aged on the bone