Tenderloin Steak Chateaubriand with Chateau potatoes



PREP TIME: 30 Minutes
COOK TIME: 5 Minutes


Tenderloin Steak Chateaubriand with Chateau potatoes is simple enough for a TV dinner for two, but also impressive enough for a dinner party with friends. There is something about a two ingredient dish that makes steak really stand out. Check out the full recipe by Singapore foodie Lorin Cooks @sheeatsshecooks.


Tenderloin Steak Chateaubriand with Chateau potatoes

  • 400g The Meat Club eye fillet
  • Chateau Potatoes
  • 4 Tbs Butter
  • 1 Pound potatoes (peeled & cut into small ovals)
  • 1 shallot, finely chopped
  • 1/2 cup red wine (dry)
  • 1/2 cup demi-glace
  • 1Tbs tarragon
  • Salt and pepper to taste


1. Melt the butter and olive oil together in the large skillet over medium high heat

2. Season the beef with salt & pepper to taste

3. Place the meat on the pan and do not move it for 3 minutes

4. Turn the tenderloin onto its other side and brown for 3 more minutes

5. Place the tenderloin onto a tray to rest covered for 5 minutes

6. On the same pan place the chopped shallot and saute until softened

7. Pour the wine into the skillet and bring the sauce to a boil, scraping the browned bits on the bottom of the pan

8. Continue boiling until the sauce reduces by half

9. Add the demi-glace to the sauce and boil the mixture for a minute until thickened

10. Slice the tenderloin and serve immediately with the sauce and potatoes.