Chateaubriand

By dawnu1

Ingredients

• 1 - 1 1/2 lb center-cut beef fillet (Chateaubriand)
• 2 large Portobello mushrooms, washed & unpeeled
• 2 cloves garlic
• 4 Tablespoons olive oil
• Knob butter
• 1 Tablespoon brandy
• 1/2 cup (4 fl oz) Madeira Wine (or red wine if you prefer)
• Salt and freshly milled black pepper

Details

Servings 1
Adapted from wikihow.com

Preparation

Step 1

1. Get a large cast iron or steel frying pan or skillet - one without a wooden or plastic handle that can go inside the oven. If you don't have one, use a medium size, lightly oiled heavy based roasting tin for the oven cooking, and a frying pan for the stovetop cooking.
2. Preheat the oven to 450F. If you are using a different pan for the oven cooking, put it in the oven to get really hot.
3. Season the beef with freshly milled black pepper.
4. Put the pan that you are using on the stove over a medium/high heat and add 2 tablespoons of oil. Allow it to get very hot until it just starts to smoke.
5. Keep the heat on high and add the beef fillet to the pan and quickly sear one side, then the other. This should only take a minute or two at the most to achieve a crusty golden seal.
6. Put the pan straight into the oven (or transfer to the preheated oven pan) on the middle shelf and roast for 10 to 15 minutes depending on how rare you like it. 130 Degrees for rare, 135 degrees for medium rare.
7. Cut the mushrooms into thick slices. Chop the garlic finely. Now pour yourself a glass of wine and relax for a few minutes. Do this instead of standing there and waiting for the oven to tick.
8. Remove the chateaubriand carefully from the oven and slowly transfer it to a warmed plate and cover loosely with a piece of tin foil when it is ready. Leave it to rest for 15 minutes.
9. Reheat the stovetop pan or skillet with about 2 tablespoons of the fat and juices from the beef pan. When it's hot, add a knob of butter.
10. Add the garlic to the pan and quickly stir through the hot fat to color slightly. Then add the sliced mushrooms and a seasoning of salt and freshly milled black pepper.
11. Sauté the mushrooms for about 2 minutes turning frequently adding a little more oil if the pan becomes too dry.
12. Turn the heat up to maximum and deglaze the pan by adding the brandy. If you are feeling like a professional chef, and you are heating by gas, tilt the pan towards the open flame to let it flambé.
13. Turn the heat down to low and add the Madeira wine once the brandy has all but evaporated. Allow it to simmer gently and reduce for about a minute.
14. Carve the beef fillet into a thick slice and arrange on a warm serving plate. Pile the mushrooms on top and drizzle the Madeira jus over.