Name: Chateaubriand Steak
Total time: 1 h
Yield: Serves 2
Cuisine: French

1 oz shallots
1 sprig thyme
1/2 bay leaf
1 oz chopped mushrooms
1/4 pint white wine
1/2 pint veal stock
4 oz maitre d hotel butter
Chateaubriand Steak
This steak comes from the centre of the fillet. It is difficult to state it's exact weight , because it depends so much on the thickness of the fillet, but one weighing about 12 oz to 1 lb is about right
Freshly ground black pepper
salt
melted butter
olive oil

Method

step 1
Wipe the steak with kitchen towel and bash it a couple of times on each side with a meat bat. Season generously with freshly ground black pepper and put to one side to come to room temperature.
step 2
Put the shallots, thyme, bay leaf, mushrooms and wine into a pan and reduce almost entirely. Add the stock and reduce again until there is about 1/4 pt left. Strain and whisk in the maitre d hotel butter until the sauce thickens. Put the sauce in a bowl over warm water until ready to serve.
step 3
Season the steak with salt and brush it generously with melted butter and olive oil. Brush the grill grid with oil before placing the steak on it and grill 9 mins each side for rare, 11 mins medium and 12 mins well done.
step 4
Cut the cooked steak on a carving board and carve it at a slight angle with a very sharp knife into about 6 slices (depending on the size of the steak). Serve with the Chateaubriand sauce handed round separately.
step 5
Goes well with watercress and roast potatoes sprinkled with fresh herbs
step 6
Cheats sauce. You can speed the whole thing up by using a can of good quality consomme, a chicken stock cube, 4oz butter, 1 tbs finely chopped parsley, 1 tbs lemon juice, salt, black pepper and a pinch of cayenne pepper. Reduce and serve with the steak as above.

Chateaubriand Steak