How to Cook Chateaubriand

Step-by-Step Guide

1. 1

   Step 1: Ask your butcher to take a cut from the thickest part of the center-cut beef tenderloin and to trim it of any sinew or fat.

   If you don't have one, use a medium size, lightly oiled heavy based roasting tin for the oven cooking, and a frying pan for the stovetop cooking. , If you are using a different pan for the oven cooking, put it in the oven to get really hot. ,, Allow it to get very hot until it just starts to smoke. , This should only take a minute or two at the most to achieve a crusty golden seal. , 130 Degrees for rare, 135 degrees for medium rare , If you are using the garlic (some folk prefer not to mix romance with garlic), chop it finely.
   
   Now pour yourself a glass of wine and relax for a few minutes.
   
   Do this instead of standing there and waiting for the oven to tick. , Leave it to rest for 15 minutes. , When it's hot, add a knob of butter. , Then add the sliced mushrooms and a seasoning of salt and freshly milled black pepper. ,, If you are feeling like a professional chef, and you are heating by gas, tilt the pan towards the open flame to let it burn . , Allow it to simmer gently and reduce for about a minute. , Pile the mushrooms on top and drizzle the Madeira jus over.
2. 2

   Step 2: Wrap it tightly in cling wrap and twist the ends when you get it home.

3. 3

   Step 3: Roll it to even up the shape before refrigerating for 24 hours.

4. 4

   Step 4: Get a large cast iron or steel frying pan or skillet - one without a wooden or plastic handle that can go inside the oven.

5. 5

   Step 5: Preheat the oven to 445F

6. 6

   Step 6: gas mark 8.

7. 7

   Step 7: Unwrap the beef and season with freshly milled black pepper.

8. 8

   Step 8: Put the pan that you are using on the stove over a medium/high heat and add 2 tablespoons of oil.

9. 9

   Step 9: Keep the heat on high and add the beef fillet to the pan and quickly sear one side

10. 10

    Step 10: then the other.

11. 11

    Step 11: Put the pan straight into the oven (or transfer to the preheated oven pan) on the middle shelf and roast for 10 to 15 minutes depending on how rare you like it.

12. 12

    Step 12: Cut the mushrooms into thick slices.

13. 13

    Step 13: Remove the chateaubriand carefully from the oven and slowly transfer it to a warmed plate and cover loosely with a piece of tin foil when it is ready.

14. 14

    Step 14: Reheat the stovetop pan or skillet with about 2 tablespoons of the fat and juices from the beef pan.

15. 15

    Step 15: Add the garlic to the pan and quickly stir through the hot fat to color slightly.

16. 16

    Step 16: Sauté the mushrooms for about 2 minutes turning frequently adding a little more oil if the pan becomes too dry.

17. 17

    Step 17: Turn the heat up to maximum and deglaze the pan by adding the brandy.

18. 18

    Step 18: Turn the heat down to low and add the Madeira wine once the brandy has all but evaporated.

19. 19

    Step 19: Carve the beef fillet in thick slice and arrange on a warm serving plate.

Detailed Guide

About the Author