Châteaubriand — Double Fillet Roasted and Carved for Two

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The Châteaubriand is the noblest cut in French beef cookery — a thick (6-8cm) centre-cut from the head of the beef fillet (tenderloin), weighing 400-500g, intended to serve two. Named for François-René de Chateaubriand's personal chef Montmireil, it was originally cooked between two lesser steaks that were discarded (they acted as heat shields). The modern method is more efficient: the Châteaubriand is seared on all surfaces in a smoking-hot pan with clarified butter, then finished in a 200°C oven. The extraordinary thickness demands the reverse-sear or traditional sear-and-oven approach — direct pan-frying alone would char the exterior long before the centre reaches temperature. Sear at 250°C for 2 minutes per side (including the ends), developing a dark mahogany crust. Transfer to 200°C oven for 12-15 minutes, turning once, until the centre reaches 50-52°C for rare (the classical service) or 54-56°C for medium-rare. Rest for 10 minutes minimum — the thick cut undergoes significant carryover (5-6°C). The rested Châteaubriand should be uniformly rose from edge to edge with a thin, flavourful crust. Carve at the table into 1.5cm slices against the grain. The classical accompaniments are Sauce Béarnaise (the canonical pairing — the tarragon and vinegar cut the richness of the fillet) and Pommes Château (turned, butter-roasted potatoes). The Châteaubriand represents the apex of simple French meat cookery — prime raw material, precise heat application, and nothing more.

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