Beef

Tenderloin Steak Chateaubriand with Chateau potatoes

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SERVING

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.

Grass Fed Tenderloin Steak (Eye Fillet)

INGREDIENTS

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

PREPARATION

Melt the butter and olive oil together in the large skillet over medium high heat
Season the beef with salt & pepper to taste
Place the meat on the pan and do not move it for 3 minutes
Turn the tenderloin onto its other side and brown for 3 more minutes
Place the tenderloin onto a tray to rest covered for 5 minutes
On the same pan place the chopped shallot and saute until softened
Pour the wine into the skillet and bring the sauce to a boil, scraping the browned bits on the bottom of the pan
Continue boiling until the sauce reduces by half
Add the demi-glace to the sauce and boil the mixture for a minute until thickened
Slice the tenderloin and serve immediately with the sauce and potatoes.