Recipe: Chateaubriand steak

Topped with Béarnaise sauce, it’s the perfect choice for a romantic dinner for two.

Ingredients

500g Chateaubriand steak
4 tbsp olive oil
25g butter
A few sprigs of thyme
4 garlic cloves, skin on
Salt and pepper
Shot of brandy

Method

1. Preheat the oven to 200°C and rub the steak with olive oil. Season generously with salt and pepper.

Sear the meat:
2. Place pan over high heat and add oil. Once oil is hot, place the meat into the pan and seal on all sides until well browned – approximately 1.5 minutes per side.

Cook the meat:
3. Add butter, garlic and thyme to the pan and allow it to warm through.

4. Transfer the tenderloin and the contents of the pan to a roasting tray. Place into the preheated oven and cook to your preference:

• For medium rare, about 15 minutes.
• For medium, about 20 minutes.
• For medium well, about between 23–25 minutes.

5. Remove and rest untouched for 15 minutes before slicing.

6. Once plated, heat a shot of brandy and light it. Pour over prepared steak and wait for flames to die down.

Recipe supplied by Checkers

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