Chateaubriand for Two with Red Wine Shallot Butter

⏱ 75 min · Serves 2

The centre-cut of the fillet, roasted rosy pink and carved into thick blushing slices, finished with a slab of glossy butter shot through with red wine-soaked shallots and tarragon. This is the sort of dinner that makes a Tuesday feel like an anniversary.

Per serving: 935 kcal · 62.0g protein · 36.0g carbs · 60.0g fat

Ingredients

• 1 chateaubriand (centre-cut beef fillet), approx 500g, tied
• 2 tbsp neutral oil (sunflower or rapeseed)
• Flaky sea salt and coarsely cracked black pepper
• 25g unsalted butter, for basting
• 2 garlic cloves, lightly crushed
• 2 sprigs thyme
• FOR THE RED WINE SHALLOT BUTTER:
• 100g unsalted butter, softened
• 2 banana shallots, very finely diced
• 150ml full-bodied red wine (Syrah or Cabernet)
• 1 tbsp red wine vinegar
• 1 tbsp finely chopped fresh tarragon
• 1 tsp finely chopped flat-leaf parsley
• 1/2 tsp Dijon mustard
• Pinch of flaky salt
• TO SERVE:
• 400g new potatoes, halved
• 200g tenderstem broccoli or watercress
• 1 tbsp olive oil

Method

1. Take the beef out of the fridge at least 45 minutes before cooking and pat it very dry. Season generously all over with salt and pepper.
2. Make the butter: put the diced shallots, red wine and vinegar in a small pan and simmer over medium heat for 8-10 minutes until the liquid has reduced to a sticky tablespoon or two. Cool completely.
3. Beat the cooled shallot reduction into the softened butter with the tarragon, parsley, Dijon and a pinch of salt. Spoon onto clingfilm or baking paper, roll into a log, twist the ends and chill until firm (30 minutes minimum, or freeze 15).
4. Heat the oven to 200C/180C fan. Boil the potatoes in well-salted water for 12-14 minutes until tender, drain and keep warm with a little olive oil.
5. Heat a heavy ovenproof frying pan over high heat with the oil until just smoking. Sear the chateaubriand for 2 minutes on each side, turning to colour all surfaces including the ends — you want a deep mahogany crust all over, about 8 minutes total.
6. Add the 25g butter, garlic and thyme, tilt the pan and baste the beef for 1 minute. Transfer the pan to the oven and roast for 8-12 minutes, until a probe thermometer reads 50-52C in the centre for medium-rare.
7. Lift the beef onto a warm plate or board, spoon over the pan butter, cover loosely with foil and rest for a full 10 minutes — this is not optional.
8. Meanwhile, steam or blanch the broccoli for 3 minutes until just tender, or dress the watercress lightly.
9. Snip off the string and carve the chateaubriand across into thick 2cm slices. Fan onto warm plates, top each with two thick discs of the red wine shallot butter and let it melt into the resting juices.
10. Serve at once with the potatoes and greens, and spoon the buttery juices from the board back over the meat.