How to Cook Chateaubriand with Bordelaise sauce

Name: How to Cook Chateaubriand with Bordelaise sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
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

20 mins
30 mins
medium
2

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

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

Bordelaise sauce

Soften shallots in butter
Add garlic then cook over low heat for a couple of minutes
Add vinegar, sugar, herbs and spices
Boil to a syrup
Add red wine and reduce to a syrup
Add beef stock and simmer for 15 minutes reducing by half
Thicken slightly with a little corn flour
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
Bring back to the boil and slowly whisk the cold butter into the sauce until fully emulsified