Chateaubriand
Very Tender
Dry-Aged up to 90 Days
Intense flavour
Sharing Dish
About the Chateaubriand
Cut from the thickest, most tender part of the fillet, the chateaubriand is prized for its delicate texture and refined flavour. Dry-aged for added depth, it offers a melt-in-the-mouth experience that’s elegant rather than overpowering.
Designed to be shared, this is a centrepiece cut—perfect for two and ideal for those who value tenderness, balance, and understated luxury. At The Merchant Steakhouse, it’s cooked with precision and served at its peak, letting the quality of the beef do the talking.
History
The Chateaubriand takes its name from the 19th-century French statesman and gastronome François-René de Chateaubriand, for whom the cut was first prepared by his personal chef. Traditionally carved from the centre of the fillet, it was created as a dish worthy of refinement and ceremony—served thick-cut, cooked gently, and designed to be shared rather than rushed.
Over time, the Chateaubriand became a symbol of classic steakhouse dining, prized for its exceptional tenderness and understated elegance. At The Merchant Steakhouse, that heritage is respected through careful sourcing, dry-ageing, and precise cooking—allowing a historic cut to be enjoyed exactly as it was intended: simply prepared, beautifully presented, and celebrated at the table.
Dry-Aged Chateaubriands up to 90-Days Old
Dry-ageing is where patience becomes flavour. At The Merchant Steakhouse, we age our Chateaubriands for up to 90 days in carefully controlled conditions. All of our cuts go through the Dry-Ageing process to maximise tenderness and flavour.
This time-honoured process concentrates flavour, enhances tenderness, and creates the nutty, umami depth that defines a truly great steak. It’s not just a method—it’s the secret to the remarkable taste and texture that sets our cuts apart.
