Chateaubriand

A community recipe by tammycroucher

Not tested or verified by Nigella.com

Print me

Introduction

This is a great special occasion recipe that does not take too much time. It's from Gordon Ramsay Makes It Easy.

Ingredients

Serves: 4-6

Metric Cups

500 grams beef (fillet)
1 red onion (cut into quarters)
4 cloves garlic (unpeeled)
3 tablespoons olive oil
1 tablespoon sherry vinegar
175 millilitres red wine
salt
pepper

18 ounces beef (fillet)
1 red onion (cut into quarters)
4 cloves garlic (unpeeled)
3 tablespoons olive oil
1 tablespoon sherry vinegar
6⅛ fluid ounces red wine
salt
pepper

Method

Chateaubriand is a community recipe submitted by tammycroucher and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Trim the beef of sinew and roll in cling film twisting the ends tightly to secure making sure the meat is in an even shape.

Put in the fridge for up to 24 hours.

Heat the oven to 200c.

Put the onion and garlic in a roasting pan and drizzle with 1 tbsp of olive oil. Put in the oven for 5 mins while you sear the beef.

Heat a frying pan and add the remaining olive oil. When hot add the beef and sear quickly on all sides over a high heat.

Add the beef to the roasting pan and roast according to how you like it cooked.

Transfer the meat and veg to a warm plate to rest.

Deglaze the pan with the sherry vinegar, scraping the sediment, then pour in the wine and reduce by half. Strain, season and keep warm.

Carve the beef in thick slices and arrange on warm plates with the garlic and onions. Drizzle with jus and serve with chips or flavoured mash and a green vegetable