Creekstone Ranch Chateaubriand A La Bouquetiere Recipe
choice of sauce bearnaise or red wine demi-glace, served tableside
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Meat
Remove the Chateaubriand from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your oven to 375°F (190°C).
- 2
Season the Meat
Pat the Chateaubriand dry with paper towels. Season generously with salt and black pepper on all sides.
- 3
Sear the Meat
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the Chateaubriand and sear for about 3-4 minutes on each side until nicely browned.
- 4
Add Aromatics
Add the fresh thyme and crushed garlic cloves to the skillet with the Chateaubriand.
- 5
Roast in the Oven
Transfer the skillet to the preheated oven and roast for about 20-25 minutes for medium-rare, or until it reaches your preferred doneness. Use a meat thermometer for accuracy.
- 6
Rest the Meat
Once cooked, remove the Chateaubriand from the oven and let it rest for 10-15 minutes before slicing.
- 7
Serve with Sauce
Slice the Chateaubriand into thick medallions and serve tableside with your choice of sauce: Bearnaise or red wine demi-glace.
