Roasted Chateaubriand with Red Wine & Truffle Jus
Apparently Chateaubriand is a recipe, not a cut of meat. It was named after Chateaubriand who was a French writer and politician from the 18th C whose chef is thought to have created the recipe consisting of a centre cut from the beef tenderloin, grilled and served with béarnaise sauce (a white wine and tarragon based sauce) and chateau potatoes. Here I have roasted our Chateaubriand and used the same pan to make a delicious red wine jus with thyme and optional black truffle. Either way with a Bearnaise Sauce or a Pan Jus it is equally delicious and utterly decadent.
December 09, 2020
: 15 min
: 20 min + 10 min resting
: 45 min