How to Cook Chateaubriand with Bordelaise sauce

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 2
cooked chateaubriand fillet

Ingredients

  • 1 x 550g Farmison & Co Chateaubriand
  • 1 tsp. duck fat
  • Bordelaise sauce
  • 10g unsalted butter
  • 6 x shallots finely sliced
  • 2 x clove garlic crushed
  • Few leaves thyme
  • 2 x bay leaves
  • 12 x black peppercorns
  • 1 tsp. sugar
  • 15ml red wine vinegar
  • 375ml full bodied red wine
  • 350ml beef stock
  • 20 g cold-diced butter
  • 1 tsp. corn flour mixed with a little cold water
  • Watercress

Roast Chateaubriand

  1. Remove your beef from packaging, pat dry and bring to room temperature
  2. Preheat your oven to 200ºc fan assisted or 215ºc without a fan
  3. Season the beef just prior to roasting
  4. Massage a little goose or duck fat into the chateaubriand then season with good quality fine sea salt
  5. Heat a heavy based fry pan or griddle on top of the stove until smoking hot
  6. Next, add the beef and colour on all surface areas over intense heat for 3 to 4 minutes
  7. Place in centre of oven and roast for approximately 7 to 8 minutes reaching a core temperature of minimum 54ºc for medium rare
  8. Remove from oven and pop onto a clean tray. Keep warm by covering with a sheet of tin foil then resting for a minimum of 10 minutes before carving
  9. Serve with bordelaise sauce, peppery watercress salad & potato gratin dauphinoise

Bordelaise sauce

  1. Soften shallots in butter
  2. Add garlic then cook over low heat for a couple of minutes
  3. Add vinegar, sugar, herbs and spices
  4. Boil to a syrup
  5. Add red wine and reduce to a syrup
  6. Add beef stock and simmer for 15 minutes reducing by half
  7. Thicken slightly with a little corn flour
  8. Pour the sauce onto the cooking pan to deglaze all the meat juices from the pan, then pass the sauce back into a clean saucepan
  9. Bring back to the boil and slowly whisk the cold butter into the sauce until fully emulsified