Chateaubriand was originally a dish created in the 19th century, but nowadays the name is more commonly associated with this highly prized beef cut, also known as Fillet Head. Lean, flavoursome and incredibly tender, this is a perfect roasting joint for two. For optimum enjoyment, this is best cooked no more than medium-rare. This is also great for Beef Wellington, and thanks to the addition of the pastry it will serve a few more people when prepared this way.