Chateaubriand

Photo © Anne-Marie Minhall

An early start to a Friday to get some work done. What to look forward to eating for the next day?

A gratifying something. An indulgent something.

Just for me.

Chateaubriand. I did say it was a treat.

Just a small to medium-sized cut.

Pan to oven.

Oven on 250ºC/Fan 230ºC/Gas 9

Meat should come to room temperature for half an hour so that it can 'bloom' (my butcher's term)

Heat an oven-proof pan on the hob

Some oil & seasoning goes onto the beef

Put it into the pan & sear on all sides for 3/4 minutes - it will make a lot of noise & spit

Add some butter (more spitting) & then put it into the oven

Rare: 6/8 minutes

Medium Rare: (Me) 10/12 minutes

Medium: 14/16 minutes

Well Done: (Robert) 18/20 minutes

Cover with foil & rest for 15 minutes

Baby potatoes & green beans go nicely with this.

Keep it simple.

AMM