For information relating to allergens, please see our disclaimer on the menus page.
Chateaubriand is famed for its buttery texture and delicate flavour, making it a highly desirable choice of steak. In this guide, we’ll explore the origins of this delicious dish, explain how best to cook and serve a Chateaubriand steak, and recommend the best wines to pair it with.
Chateaubriand steak is a fillet mignon roast of the narrow end of the tenderloin of beef. This specific cut of steak is soft, tender and flavourful. Chateaubriand is highly sought after because there is only one per each cow.
Chateaubriand has a distinct history in France—specifically Paris. Legend has it that the dish was named after Parisian nobleman and ambassador François-Auguste-René de Chateaubriand, whose personal chef, Montmireil, created it in his honour in the early 19th century.
Prepared by taking the fillet and roasting it between two lesser cuts of beef, the dish was originally served with a sauce of shallots and wine. Chateaubriand loved it so much that he requested that the dish bore his name and the rest is history. Chateaubriand steak grew in popularity and began to be featured in some of the finest restaurants in the world.
Gaucho is renowned for its exceptional Argentinian steak, and the Chateaubriand cut is no exception. Celebrated for its exquisite taste and texture, it has become a signature choice for those who appreciate the finest in steak dining.
Starting at £78 on our menu for a 450g cut, and available at 700g for £115, it might seem like a splurge but there’s a reason this premium beef cut commands such a high price. Known for its tender, lean texture and expert preparation, Chateaubriand steak delivers a wonderful balance of juiciness, texture, and elegant flavours. Well worth it, we say!
Since our establishment in 1994, Gaucho has proudly embraced a rich steak heritage deeply rooted in the Las Pampas region of Argentina. We exclusively use 100% pure pedigree Aberdeen Angus beef, a prestigious Scottish breed of cattle introduced to Argentina in 1879 by Don Carlos Guerrero. In light of tradition, each cut retains its original Spanish name: Chorizo (Sirloin), Ancho (Ribeye), Cuadril (Rump), and Lomo (Fillet).
At Gaucho, we honour Chateaubriand’s legacy by ensuring it is prepared to perfection. Our chefs begin by cleaning the Lomo, ensuring it’s free of any sinew, then it is slowly grilled at a medium-high temperature of 54°C, allowing for beautiful colour and caramelisation from the bars of the grill. This method enhances the appearance, texture, and, most importantly, the taste of the steak, resulting in a beautifully charred exterior and a tender, flavourful interior.
We take a unique approach to grilling, following the Argentinian Asado tradition. Asado is all about gathering friends and family around the grill while sharing good food and company. In this style, instead of roasting the steak after grilling—as in the traditional French method—we expertly grill the Chateaubriand, the Gaucho way. Due to the steak’s larger size and thickness, the cooking process takes a little longer than other cuts; on average, it requires about 45 minutes compared to the usual 10-15 minutes for smaller steaks.
It’s well worth the wait, as Chateaubriand is considered one of the most tender and delicate cuts we serve. Its generous size makes it an ideal dish for sharing, often best enjoyed between two. The thick cut ensures it stays juicy during cooking, and slicing it to share allows diners to experience its texture and flavours in true Asado style.
Our 700g Chateaubriand is the star of our ‘Go Big or Share’ section, excellent for Asado-sharing-for-two —or savouring solo.
Traditionally, Chateaubriand is considered enough meat for 2 people, though can serve up to 3 people depending on your appetite and if you are ordering sides or want to try other steak cuts. At Gaucho we offer different weight cuts to suit diners’ appetites and the number of guests.
The versatility of Chateaubriand steak shines when paired with our signature sauces, offering a truly customisable dining experience. The rich, buttery tang of Béarnaise sauce complements the steak’s tenderness, while the Malbec and Bone Marrow Jus adds a deep, savoury warmth. Or, if you are in search of a fresh, zesty kick, our classic Chimichurri provides a delightful burst of flavour to every bite.
To elevate your dining experience, we recommend a selection of wines that complement the subtle flavours of the Chateaubriand. Given the steak’s elegant nature, considered wine selection is essential- but don’t worry, our team of expert sommeliers and table hosts are on hand at our restaurants to guide you. For now, here’s a quick overview to get you started.
As the flavour of Chateaubriand is subtle, the emphasis should be on its texture and delicate taste to help elevate the overall experience of the dish with the perfect wine pairing. An Argentinian Malbec from the Uco Valley, with its fresh and velvety structure, pairs beautifully with the steak, and the creamy Béarnaise sauce rounds off the dish.
If you’re eager to explore beyond Argentina, a Barolo is an excellent choice. Like the Malbec, it has a high tannin content, making it a great pairing for richer dishes. Tannins provide a tart, and fresh structure to wine, allowing it to retain its juicy mouthfeel. While a Barolo could also pair well with Chateaubriand, the tannins could slightly overpower the cut’s delicate flavours if not balanced by a rich sauce such as Malbec and Bone Marrow Jus.
For those enticed by the delicate texture of the steak, Chateaubriand’s lean consistency means that it does not require a highly tannic wine. Tannins will help break through the buttery flavours of the meat. A pairing of a Bordeaux from the Right Bank, such as a Pomerol or Saint-Émilion, will offer softer tannins to complement nicely.
While the rich tannins of a Bordeaux complement the dish’s texture beautifully, Chateaubriand’s versatility allows it to harmonise equally well with various preparation methods and wine selections, making it an excellent choice for an Asado-style feast. Its rich history and adaptability explain why it has become a staple menu item in restaurants worldwide. Though French in origin, we believe at Gaucho that Chateaubriand is best enjoyed the Argentinian way—perfectly paired and shared!
