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Chateaubriand Steak

Chateaubriand steak

Once you have tried this Chateaubriand steak you will never settle for steak any other way!

Purchase tip – If you have people in your household that like steak cooked at different levels purchase a tapered cut of meat.

INGREDIENTS

  • 500g beef tenderloin (or rib eye fillet, can get two cuts if feeding more people)
  • 60g butter
  • 2 teaspoons Tarragon, dried
  • 2 tablespoons olive oil
  • 1 medium shallot, finely chopped
  • 1/2 cup dry red wine
  • 2 cups beef stock or 1/2 cup demi glace
  • Salt and Pepper

DIRECTIONS

  1. preheat oven to 190°C, while oven is heating coat steak in salt and pepper to taste.
  2. Heat a fry pan on medium high heat and melt butter and olive oil then add the meat. Cook each side of the meat for 3 minutes. (Do not discard juices this will make the sauce).
  3. Transfer to a roasting pan and roast in oven for:
    1. Medium Rare – 15 minutes
    2. Medium – 20 minutes
    3. Medium well – 23 minutes
    4. Murdered – 26 minutes (Don’t choose this one, please)
  4. Once cooked to desired liking remove from oven and cover with aluminum foil and let rest for 15 minutes.
  5. To make sauce reheat fry pan to medium heat, add shallot. Once translucent add wine and bring to the boil and reduce to half the amount.
  6. Add beef stock or demi glace and boil until sauce begins to thicken, once thickened add the tarragon.
  7. Slice meat and serve with sauce and your choice of sides.

Nutritional Information, Estimate only, per serve (100g)

  • CALORIES 310
  • PROTEIN 32g
  • FAT 13g
  • SODIUM 65mg
  • CARBOHYDRATES 0g

Don’t forget to let us know what you thought about out Chateaubriand steak in the comments section below. Don’t forget to check out our other awesome meals by clicking the link below.

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As a caring and hands on dad, Simon devotes himself to his family, career and health.

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