Make the Roquefort butter by mashing the cheese, butter and black pepper (no salt) together, form into a roll then chill in a refrigerator
Heat the olive oil in a hot frying pan and brown the Chateaubriand all over; season and place in a preheated oven at 190°C/375°F/Gas 5 and cook to your liking, using the timings in the table below.
Remove to a carving board, cover, and then rest for 10 minutes before cutting into thick slices.
Top each Chateaubriand slice with a thin pat of blue cheese butter.
Serve with salad and sautéed potatoes
|Cooking Time (per side)||Resting Time||Total Cooking Time|
|Rare||6-8 Minutes||10 Minutes||18 Minutes|
|Medium Rare||10-12 Minutes||10 Minutes||22 Minutes|
|Medium||14-16 Minutes||10 Minutes||26 Minutes|
|Well Done||16-18 Minutes||10 Minutes||28 Minutes|
Rate this recipe
- The best Chateaubriand I have ever tasted
Donald Russell Chateaubriand is the tastiest I have ever eaten and I use this simple, tasty recipe every time. A real winner. By Susan - 5th Jul 2012
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