Chateaubriand Recipe

How to make it

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• Preheat the oven to 445°.
• Pat the beef with fresh ground black pepper.
• Place a large, heavy, oven-safe pan over medium high heat. Add 2 tablespoons of the olive oil and let it get hot.
• Sear the beef fillet on all sides.
• Put the pan right into the oven and roast for 10-15 minutes per pound.
• Then, remove from the oven, place on a warm platter, cover with foil and let the roast rest while you make the sauce.
• Return the pan with all pan juices to the stove top, reheat over medium heat. Add the butter.
• Mash the roasted garlic with a fork and add to the pan. Then add the sliced mushrooms and salt and pepper. Sauté the mushrooms for about a few minutes, turning frequently.
• Turn the heat up to high and deglaze the pan with the brandy.
• Strike a match and ignite the brandy (flambe). When the flames die out in a moment, turn the heat to medium low, add the wine and simmer for a few minutes until slightly reduced.
• Slice the fillet, and arrange on a platter. Pile the mushrooms in the center of the platter. Drizzle the sauce over the beef and mushroom, and serve immediately.