Chateaubriand -

Chateaubriand

Course: Main Course

Cuisine: French

Prep Time: 10

Cook Time: 20

Resting Time: 15

Servings:

Calories: 214kcal

Preheat the oven to 220 C / Fan assisted 200 C. Place a ovenproof skillet or heavy-based frying pan over high heat and add 2 tbsp of oil
Drizzle the Chateaubriand with the remaining oil, then season liberally with the sea salt and pepper.
Once the pan is smoking hot, add the Chateaubriand and sear for 2-3 mins to form a dark crust all over its surface, including the ends.
Half the whole bulb of garlic and add it to the pan, along with the thyme sprigs and butter.
Baste the filet in the butter for another minute, before adding the cherry tomatoes on the vine and transferring the whole pan to the bottom self of the hot oven. You can transfer everything to the baking tray tat this point.
Roast for between 12-18 minutes, depending how you like it cooked.
12 min for rare
15 min for medium
18 min for well done.
Remove the Chateaubriand from the oven and rest somewhere warm for 15 mins before serving. To serve, carve the rested beef into thick slices and place onto the serving plate.