Chateaubriand

Chateaubriand: Step by Step

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1. Heat the oven to 200°C / 390°F. Pat the beef dry and rub with the oil, salt and pepper.

   Mark done

2. Sear the beef in a hot ovenproof pan for 8 minutes, turning, until browned all over.

   Mark done Start 8 min timer

3. Roast for 25 minutes until a thermometer reads 52°C / 126°F in the centre. Lift out, cover with foil and rest for 10 minutes.

   Mark done Start 25 min timer

4. Soften the shallots in the pan for 2 minutes. Add the wine and stock and boil for 8 minutes until reduced by half.

   Mark done Start 2 min timer

5. Off the heat, swirl in the butter. Slice the beef thickly, spoon over the sauce and scatter with parsley.

   Mark done

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A Few Pointers

• Use a thermometer; the difference between rare and well done is a few degrees.
• Rest the beef for the full 10 minutes so the juices stay in the meat.
• Add the butter off the heat so the sauce does not split.

Serve It With

Dauphinoise potatoes · Green beans · Roasted carrots · Red wine

Sides from the same cuisine on this site: Provençal Ratatouille, French Baguette, Fougasse.

Leftovers and Storage

Best eaten at once. Leftover beef keeps for 3 days in the fridge and is good cold, sliced thin.

Chateaubriand Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: all the alcohol is counted, though some is lost in cooking. The calories include 5 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.