chateaubriand steak

chateaubriand steak

Good day Foodies I trust you have been great! So I got really lucky the other week and didn't realise my butcher had a point system that for every x amount of $ spent you received points which could be redeemed for cash. Turns out after 3 years I had 156 points and with every 1 point = $1 I had $156!
So I decided to splurge and picked myself up a Rib Eye tenderloin this bad boy was almost 2kgs and I decided to cook a few meals over a series of nights with it.

For my first meal I went for the wonderful chateaubriand steak, now this isn't too fancy and it doesn't really mean anything other than the way it is cooked. It was developed in France and I have to admit once you have eaten a steak cooked this way you will never eat steak anyother way!

**For the ingredients I use: **

500g beef tenderloin (rib eye fillet)
60g butter
2 tablespoons olive oil
1 medium shallot, finely chopped
300ml cream
1 cups beef stock
200gm brown mushrooms
Salt and Pepper

To Cook

preheat oven to 190°C, while oven is heating coat steak in salt and pepper to taste.
Heat a fry pan on medium high heat and melt butter and olive oil then add the meat. Cook each side of the meat for 3 minutes. (Do not discard juices this will make the sauce).
Transfer to a roasting pan and roast in oven for:
Medium Rare – 15 minutes
Medium – 20 minutes
Medium well – 23 minutes
Well done – 26 minutes (Don’t choose this one, please)
Once cooked to desired liking remove from oven and cover with aluminum foil and let rest for 15 minutes.
To make sauce reheat fry pan to medium heat, add shallot. Once translucent add mushrooms until the brown than add garlic and mix until fragrant than add beef stock and bring to the boil and reduce to half the amount.
Add cream and simmer until sauce begins to thicken.
Slice meat and serve with sauce and your choice of sides.

I decided to splurge a bit and made potato bake which is a lovely dish I don't cook all that often but everyone enjoys quite a lot.

Stay tuned for my next segment where I make a Asian inspired Beef Stir Fry and then follow it up with a home made slow cooked Beef Pie!