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  4. How to Cook Chateaubriand with Bordelaise sauce
cooked chateaubriand fillet

How to Cook Chateaubriand with Bordelaise sauce

  • 20 mins
  • 30 mins
  • medium
  • 2
jeff baker
Recipe by
Jeff Baker

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
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Introduction

This pure fillet joint promises deliciously tender beef, perfect when paired with this rich bordelaise sauce, making it the perfect romantic meal for 2.

Method

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

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