Chateaubriand
Ingredients:
1 kg Eye Fillet steak, in one whole piece
1 cup dry white wine
60g/2oz butter
Pepper
Sauce Chateaubriand
Method:
Heat butter in pan.
Season meat with pepper, add to pan and brown quickly on all sides.
Allow 10 minutes cooking time per 500g for rare meat, slightly more for medium-rare.
When done, remove from pan, keep warm. Drain butter from pan, pour in wine.
Boil rapidly until reduced by two-thirds, stirring to collect any pan juices.
Also add any juice which may have run from the fillet while being kept hot.
This liquid forms the basis of the Sauce Chateaubriand.
To serve: slice Chateaubriand thickly, place on hot serving dish.
Spoon prepared sauce over.
Serve with little boiled potatoes, asparagus, garlic mushrooms]
Sauce Chateaubriand:
Ingredients:
2 shallots
1 teaspoon chopped parsley
30g butter
1 teaspoon chopped fresh tarragon
Prepared pan juices
Method:
Chop shallots finely. Melt half the butter in small saucepan, add shallots.
Cook until softened, then add prepared pan juices.
Cook few minutes, remove from heat, swirl in remaining butter.
Stir gently.
Add tarragon and parsley.
