CookEat Recipe
Grilled Chateaubriand with Port and Currant Sauce
A whole flattened beef tenderloin, grilled over charcoal and finished in the oven while being basted with Chateaubriand sauce.
Method
Steps
Step 1
Have the required amount of the linked finished Chateaubriand sauce freshly prepared and hot.
Step 2
Use one fresh piece of beef tenderloin weighing two and a half pounds before trimming. Remove its silverskin from this same piece. Stand it on a cut end, wrap it in a clean towel to hold its shape and gently flatten it with a meat mallet to an inch and a half thick.
Step 3
Mix the tablespoon of olive oil with the teaspoon of salt and half teaspoon of ground white pepper on a plate. Turn the beef repeatedly in this mixture. Prepare a lively charcoal fire without direct flames and heat a conventional oven to 375°F.
Step 4
Arrange the beef on a suitable broiler over the coals. Broil for about 10 minutes on each side, adjusting its distance to brown the surfaces without burning. Transfer it immediately to a clean hob- and oven-safe roasting pan, leaving any unused raw-contact seasoning on the original plate.
Step 5
Pour the required hot Chateaubriand sauce over the beef. Put the pan, uncovered, in the 375°F oven for about 10 minutes, turning the meat and basting it occasionally with the same pan sauce. Continue as needed until the thickest centre of the beef reaches at least 63°C before removal. The times are guides.
Step 6
Lift the beef onto a hot serving dish and rest it for at least 3 minutes. Keep the sauce hot. If the pan sauce is not already bubbling hot and at least 74°C, briefly heat it on the hob, stirring, until it is while the beef rests.
Step 7
Pour the actual sauce from the roasting pan over the whole beef and serve promptly.
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