Ingredient:
400 g (13 oz) Chateaubriand steak (a thick piece of fillet from the middle of the tenderloin)
30 g (1 oz) butter, melted
Black pepper
Béarnaise sauce
Method:
Cut the steak crosswise in half. Brush one side of each half with melted butter and season with pepper.
Put the steaks, buttered-side up, under a hot grill, 7 cm (3 in) from the heat, and cook for 2 minutes or until browned. Turn the steaks over, brush with melted butter, and season with pepper. Grill for about 2 minutes until browned.
Lower the heat and cook, turning once and brushing with the butter, for 4-5 minutes. Cover and leave to stand for 5 minutes. Slice the steaks, and serve with the béarnaise sauce.
400 g (13 oz) Chateaubriand steak (a thick piece of fillet from the middle of the tenderloin)
30 g (1 oz) butter, melted
Black pepper
Béarnaise sauce
Method:
Cut the steak crosswise in half. Brush one side of each half with melted butter and season with pepper.
Put the steaks, buttered-side up, under a hot grill, 7 cm (3 in) from the heat, and cook for 2 minutes or until browned. Turn the steaks over, brush with melted butter, and season with pepper. Grill for about 2 minutes until browned.
Lower the heat and cook, turning once and brushing with the butter, for 4-5 minutes. Cover and leave to stand for 5 minutes. Slice the steaks, and serve with the béarnaise sauce.
