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Chateaubriand à la Gabi

updated

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Ingredients for 2 servings:

  • 400 g beef fillet(s) from the middle of the fillet
  • 30 g butter
  • Salt and pepper, white
  • ½ cup meat broth
  • 1 tbsp pepper, green from the jar
  • 4 cl cognac

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Pat the fillet dry and sear it all over in the butter over high heat. Reduce the heat and sear the fillet for 7 minutes on each side. Season with salt and let it rest for 4 minutes to allow the juices to collect. Bring the stock to a boil with the beef broth, add the green pepper, and season to taste. Arrange the Chateaubriand on a warmed platter, pour over the cognac, and flambé. Serve with green beans, steamed zucchini with tomatoes, potato croquettes, and herb butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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