for 4 person

Chateaubriand

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

How it's done

Chateaubriand

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.

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