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Angus beef is celebrated for its exceptional tenderness, ample marbling, and robust flavor. In Argentina, the expansive natural pastures, fertile soils, and mild climate enable cattle to graze on fresh grass and grains throughout the year. Raised in the open air and herded by men on horseback, this tranquil environment contributes to the meat’s tenderness.
Achieve even cooking by taking your meat out of the refrigerator 30 minutes to 1 hour before you start cooking. Also, unseal the vacuum-sealed bag to let your meat breathe. Vacuum-sealed products have a longer shelf life.
The Chateaubriand is a roast made from beef tenderloin – in other words, a whole beef tenderloin. There is only one cooking method suitable for a Chateaubriand: low-temperature oven cooking. Even beginners can venture into preparing this noble cut.
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Photos: Grégoire Kalt
