Chateaubriand

Chateaubriand

Assuming a thick centre cut of beef fillet, roasted rare and carved for two, served with béarnaise sauce.

Chateaubriand is tender, lean and mild, so it does not need a big, tannic red, which would overwhelm it with little fat to soften the grip. It wants a red of silky texture and fresh acidity, and béarnaise adds butter and tarragon that a herbal note can meet.

Pairs Perfectly. Pinot Noir from the Côte de Beaune, Burgundy, France. Red cherry, raspberry and a savoury, earthy edge on silky tannin, fine enough for lean fillet and fresh enough for the butter in the béarnaise.

Pairs Well. Cabernet Franc, Loire, France. Raspberry and a leafy, herbal lift that echoes the tarragon, with medium body and fine tannin.

Pairs Well. Pinot Noir, Central Otago, New Zealand. Darker cherry and plum with a little more weight, riper than Burgundy and easier to find on an everyday shelf.

Worth Seeking Out

St Laurent from Burgenland, Austria. Dark cherry and a gentle spice on soft tannin, a Pinot Noir relative with the same silky texture.

Avoid

Heavy, tannic, oaky reds. With so little fat in fillet, big tannin tastes hard and oak drowns the béarnaise.

Failing That

A Valpolicella Ripasso, Veneto, Italy.

If All Else Fails

Côtes du Rhône, France.

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