Cooking & tips for a classic Chateaubriand


A classic Chateaubriand is the perfect cut if you’re celebrating a special occasion, or simply want to spoil yourselves on a Sunday. Cut from the top half of the fillet (tenderloin), we’d recommend about 20oz for two people two enjoy.

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20oz chateaubriand
Rapeseed oil

To serve:
Cherry vine tomatoes

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Two days before: Marinate the meat in a sauce of rapeseed oil, garlic and thyme, then pop in the fridge for a couple of days to marinate fully.

Take the meat out of the fridge two hours before you’re ready to cook, let it rest at room temperature to ensure that the meat stays lovely and moist when cooking. This is a tip worthwhile remembering for any steak or other red meat.

Preheat the oven to 190/200°c.
For a 20oz cut of meat, fry in a pan with a good knob of butter until it is coloured all over.
Place in the oven for 15 minutes for medium-rare.
It is important to rest the meat for at least 10 minutes (preferably as long as the oven cooking time) before you slice and serve.

A Chateaubriand is classically served with a shallot & white wine sauce and finished with a beef stock reduction.

We like ours with roasted cherry vine tomatoes, olive oil & roasted shallots in their skins.


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2016-10-19T11:36:29+00:00 September 19th, 2016|