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Recipe : ** Chateaubriand And Lobster / Chateaubriand

Chateaubriand And Lobster / Chateaubriand
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Course:
Main Dish

Practical information

  • Prep time
    5 min
  • Cooking
    15 min
  • Difficulty
    Very easy
  • Pause
    5 min
  • Ready in
    25 min
  • Price
    High budget
  • Rate:
             
 
Tips:Chateaubriand steak is cut from the center of the tenderloin. It is usually cut to about 1-1/4 pounds, but we suggest a smaller cut, since we are including lobster tails for our special occasion menu. If possible, ask for 12 ounces to 1 pounds of center-cut tenderloin. Tarragon vinegar can be substituted for the fresh tarragon in the bearnaise sauce.
 

Recipe's Ingredients

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  • 2 tablespoons olive oil
  • 2 clv garlic, mashed to a paste
  • 500 g center-cut beef tenderloin

  • Recipe preparation steps

  • 1
    Preparation For Chateaubriand: Preheat the broiler.
  • 2
    Season the steak with salt and pepper, and place in a shallow bowl.
  • 3
    Combine 1 tablespoon of the olive oil with the garlic and spread over the entire steak.
  • 4
    Heat the remaining 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat.
  • 5
    Sear the steak on all sides for about 4 minutes, or until browned.
  • 6
    Transfer to the lowest rack of the broiler and broil for about 10 minutes longer for medium-rare or 12 minutes longer for medium.
  • 7
    Remove from the broiler and let rest about 5 minutes before cutting.
  • 8
    Serve with Bearnaise sauce.
  • Ready !