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Chateaubriand

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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 ounce 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
  • 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
  • Tell us what you think