Our chateaubriand was made for sharing on a special occasion, such as an anniversary or a birthday, or simply because you want to spoil yourselves on a Sunday.
Rather than enjoying a traditional roast for Sunday lunch in Unit A3-3, why not indulge in a wonderful cut of beef, expertly cooked by chefs who understand the art of steak?
Named after a demanding French diplomat, the chateaubriand is taken from the centre of the fillet. And perhaps unfairly, it is Vicomte François-René de Chateaubriand who is associated with the steak, rather than his personal chef who had the good idea.
This flavoursome, tender steak is a dish that deserves – and gets – our respect. Like all our beef, the chateaubriand is sourced from specially selected British and Irish farms, matured for 30 days and then prepared exactly to your taste.
To do the chateaubriand justice, add some seriously luxurious accompaniments. Try our grilled half lobster tail or a half rack of barbecue ribs for a sumptuous Sunday lunch at Miller & Carter Worcester.
Make sure you don’t miss out on this fabulous steak experience and book a table at your favourite steakhouse in Unit A3-3.
And if you can’t wait till Sunday? We’ll be serving chateaubriand every day of the week, so you can indulge whenever you choose.