Chateaubriand steak with curry and orange butter

Chateaubriand steak with curry and orange butter

Total: 2 hr 30 min. | Active: 1 hr
gluten-free, Low Carb
Nutritional value / people: 536 kcal
, Fat: 38 g
, Carbohydrate: 3 g
, Protein: 44 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


800 g beef tenderloin (tenderloin head), ask the butcher to truss it
1 tsp salt
a little pepper
1 tbsp clarified butter

Orange and curry butter

1 organic orange
150 g salted butter, soft
2 tsp Madras curry powder
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How it's done

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Remove the meat from the fridge approx. 1 hr. prior to frying.

Preheat the oven to 80°C, warm the platter and plates. Season the meat.

Heat the clarified butter in a frying pan, brown the meat all over for approx. 5 mins. and transfer to the warmed platter. Insert the meat thermometer in the thickest part.

Cook at a low temperature for approx. 1 ½ hrs. in the centre of an oven preheated to 80°C. The core temperature should be 55 °C (à point).

Orange and curry butter

Grate the orange zest, squeeze the juice, simmer both until reduce to approx. 1 tbsp and allow to cool completely. Thoroughly mix the butter, curry and reduced orange juice with a whisk, cover and refrigerate.

Carve the meat and serve with the butter.

Good to know
Serve with: roast potatoes and steamed carrots

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