Chateaubriand, with a peppercorn sauce
This Chateaubriand recipe is super easy and one of my favs, being such a delicious cut of meat which I just don't think you can get wrong. This is cut from the centre section of beef tenderloin and by far my first choice when choosing a cut of meat. I headed over to Over Farm Market in Gloucestershire for this; our fav place to buy fresh meat and it was so worth it! 30minutes from prep to eating, served with a large glass of red vino and relaxing music - utter bliss!
For the meat
Chateaubriand steak 500g
Salt and pepper to taste
Pre-heat oven on gas mark 5
Heat your pan (no oil needed)
Sear the outside of the meat, all sides
- Rare: 15mins
- Medium rare: 18 mins
- Medium: 20mins
- Well done: 25mins
Et voila! Just carve it up once you're ready!
Peppercorn sauce (non-boozey)
3tbsp peppercorn (in the pestle and mortar)
1tsp Worcestershire sauce
125ml beef stock
100ml double cream
Melt the butter and add the shallot, cook till golden brown
Add the Worcestershire sauce and cook for 1minute
Add the peppercorns and the stock, cook for 5minutes on a medium heat
Add the cream and bring to a boil, let it then simmer on a low heat for 10-15mins.
Then serve in a heated gravy boat
We served this with tender stem broccoli (steamed, then fried with oil and garlic), chips from the local chippy, and my very own peppercorn sauce above! Perfection!