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About this recipe: Chateaubriand is a steak to serve on special occasions, such as an anniversary or engagement, or a job promotion! It is an incredibly tender cut of beef from the centre of the fillet. Absolutely heavenly served with thick cut chips and truffle butter or Bernaise sauce.


Serves: 2 

  • 2 centre cut beef tenderloin steaks, 4cm (1.5 in) thick
  • 2 tablespoons olive oil
  • freshly ground black pepper to taste
  • 30g butter

Prep:1hr  ›  Cook:10min  ›  Ready in:1hr10min 

  1. Rub the beef with the olive oil and season with salt and freshly ground black pepper. Let the beef rest at room temperature for 1 hour.
  2. Heat a large, heavy frying pan over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from frying pan. Melt and brown the butter in the frying pan. Return the meat to the frying pan, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the frying pan and let stand for about 5 minutes for the juices to settle.

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