For company
Chateaubriand — Women's Weekly Cookbook
A whole roasted centre-cut of beef fillet, crusted, rested and carved at the table. My summer entertaining showstopper from the Australian Women's Weekly cookbook.
Serve with béarnaise, braised leeks and fennel, confit potatoes and homemade mayonnaise. The whole act of carving it is theatre.
Method
- 01
Take the beef out of the fridge an hour before cooking — it must come up to room temperature or the centre will be cold and grey. Pat it absolutely dry.
- 02
Heat the oven to 200°C. Tie the fillet at 4cm intervals with kitchen string so it holds an even cylinder while it cooks.
- 03
Season the beef heavily with salt and pepper, pressing it in. Heat the olive oil in a heavy ovenproof pan until shimmering and sear the fillet hard on every side — including the ends — until deeply burnished, about 6–7 minutes total.
- 04
Add the butter, thyme, rosemary and crushed garlic to the pan. Tilt and baste the beef in the foaming butter for a minute.
- 05
Transfer the pan to the oven and roast for 12–15 minutes for a rosy medium-rare (a thermometer in the centre should read 52°C). Lift onto a board, tent loosely with foil and rest for at least 10 minutes — non-negotiable.
- 06
Meanwhile, make the béarnaise. Simmer the vinegar and chopped shallot in a small pan until almost dry. Off the heat, whisk in the egg yolks, then drizzle in the warm melted butter slowly, whisking constantly, until thick and glossy. Stir in chopped tarragon and a squeeze of lemon. Season.
- 07
Snip off the strings, carve the chateaubriand into thick slices on the diagonal and arrange on a warm platter. Spoon over a little of the pan butter.
- 08
Serve at the table with béarnaise, braised leeks and fennel, confit potatoes and homemade mayonnaise. Pour something lovely.
Keep cooking
