Photograph of the finished Chateaubriand steak

France · Bò thăn giữa áp chảo Chateaubriand

Chateaubriand steak

50 min Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.4 kg
  • Photograph of Unsalted butter Unsalted butter 360 g
  • Photograph of Shallots Shallots 2
  • Photograph of White wine White wine 320 ml
  • Photograph of Tarragon Tarragon 48 g
  • Photograph of Lime Lime 2
  • Photograph of Potato Potato 1 kg
  • Photograph of Dried thyme leaves Dried thyme leaves 12 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Coarse salt Coarse salt 24 g

Method

  1. 1 Use a 5cm thick slice of sirloin and leave it out of the refrigerator for 1 hour to reach room temperature.
  2. 2 Sear the meat in a very hot cast iron skillet for 3 minutes on each side, including the edges, until all six sides are seared.
  3. 3 Preheat oven to 150 degrees for 12 minutes, then let it rest for 12 minutes. The thick block must cook through in the oven, not in the pan.
  4. 4 Simmer shallots with white wine and tarragon until the liquid reduces to 2 tablespoons and thickens.
  5. 5 Beat the cold butter in chunks over the lowest heat until it forms a light béarnaise sauce, then squeeze in some lemon juice.
  6. 6 Slice the meat into 2 cm thick slices across the grain, then sprinkle with coarse salt and pepper, and serve with potatoes.

With an appliance

  • Oven 50 min

    In step 3, bake the six-sidedly seared meat block on the middle rack of a 150-degree oven for 12 minutes, rotating the tray at the 7th minute, then let it rest for 12 minutes; steps 4 to 6 for making the sauce remain unchanged.

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