Chateaubriand Birthday Dinner
I’ve been writing this post for a week so far. Sitting down to type after a busy day mothering, cleaning and trying to figure out how to loose my ‘mum tum’ while eating a salmon and philly bagel, it turns out, doesn’t work particularly well.
It was just the two of us last weekend. It’s a bit early to have guests, Ottilie isn’t in a routine yet, so dinner is never when we plan it to be. If we’d had guests around we would probably have spent the whole time apologising about the lateness of dinner and getting stressed that Tilly hasn’t gone to sleep yet, she would then probably not settle because we’re trying to do it in a hurry. We would end up drunk, tired and hungry. Not to mention feeling guilty about blaming the baby and guilty about subjecting our friends to a front row seat of new-parent-neurotics. Phew. No. Just the two of us.
Here’s how I cooked the Chateaubriand. It may have been more luck than judgement that it ended up so delicious, but I need to show off somewhere and this lovely blog post is the place. Serve it with oven chips (the homemade deep-fried chips I did were just not worth the hassle) and spinach that I wilted in the residual heat of the pan so it soaked up the beefy goodness. A temperature probe is essential for this recipe, there is nothing worse than buying an expensive piece of meat and over cooking it so it is tough as old boots.
2 handfuls of posh mushrooms (girolles / oyster / portobello)
A bag of spinach
500g (ish) Chateaubriand
2 sprigs of rosemary
A large knob of butter (a tablespoon if you really want to measure it)
1 tbsp light olive oil
- Take your chateaubriand out of the fridge well in advance of you cooking it so it comes up to room temperature.
- Pre-heat the oven to 200 degrees.
- Lightly rub the meat with some light olive oil and season with salt and pepper. I used a salt grinder from the Garlic Farm on the Isle of Wight that has salt, pepper and dried garlic in it – highly recommend it, you can order online.
- Heat a non-stick pan so it is super hot and place the Chateaubriand to sear on all sides. You’re not looking to cook it through, just brown the outside.
- Once the meat is browned, pop a knob of butter in along with the rosemary sprigs and fry for a further couple of minutes.
- Place the whole thing into the oven for 15 minutes taking out every 5 minutes to baste the meat with the butter from the pan. Each time you take the meat out, test the temperature at its centre with your probe – once it reaches 45 degrees (if you like it rare) you don’t need to put it back in the oven.
- Place the pan on a high heat on the hob, chuck the mushrooms in and fry for 5 minutes keeping everything moving all the time
- Remove the meat and place it on a board to rest, at this point it’ll be around 55 degrees and while resting it’ll go up to around 63 – 65 degress which will take the meat to rare
- Brown off the mushrooms and place them on your serving dish
- Using the residual heat of the pan wilt the spinach and place on the serving dish next to the mushrooms
- Carve the meat and serve with the chips and a smug, cheffy smile