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.
2 centre cut beef tenderloin steaks, 4cm (1.5 in) thick
2 tablespoons olive oil
freshly ground black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:1hr › Cook:10min › Ready in:1hr10min
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.
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.