INGREDIENTS
SERVES 2

1lb to 1¼lb (500g to 750g) center-cut beef fillet
2 large portobello mushrooms, washed & unpeeled
2 cloves garlic (optional)
4 tablespoons olive oil
knob butter
1 tablespoon brandy
½ cup (4 fl oz) Madeira Wine (or red wine if you prefer)
salt and freshly milled black pepper


METHOD

For this chateaubriand recipe, you will need a large cast iron or steel frying pan or skillet - one without a wooden or plastic handle that can go inside the oven. If you don't have one, use a medium size, lightly oiled heavy based roasting tin for the oven cooking, and a frying pan for the stove top cooking.

  • Preheat the oven to 450°F, 230°C, gas mark 8. If you are using a different pan for the oven cooking, put it in the oven to get really hot.

  • Unwrap the chateaubriand and season with freshly milled black pepper.

  • Put the pan that you are using on the stove over a medium/high heat and add 2 tablespoons of oil. Allow it to get very hot until it just starts to smoke.

  • Keeping the heat on high, add the beef fillet to the pan and quickly sear on one side, and then the other. This should only take a minute or two at the most to achieve a crusty golden seal.

  • Now put the pan straight into the oven (or transfer to the preheated oven pan) on the middle shelf and roast for 12 to 15 minutes for medium-rare, 20 minutes for medium and about 23 minutes for medium-well.

While that's happening, cut the mushrooms into thick slices. If you are using the garlic (some folk prefer not to mix romance with garlic!), chop it finely. Now pour yourself a glass of wine and relax for a few minutes....this chateaubriand recipe virtually cooks itself!

  • When the chateaubriand is ready, remove it from the oven and carefully transfer to a warmed plate and cover loosely with a piece of tin foil. Then leave it to rest for 15 minutes.

  • Reheat the stove top pan or skillet with about 2 tablespoons of the fat and juices from the beef pan. When it's hot, add a knob of butter.

  • Add the garlic to the pan and quickly stir through the hot fat to color slightly. Then add the sliced mushrooms and a seasoning of salt and freshly milled black pepper.

  • Now sauté the mushrooms for about 2 minutes turning frequently adding a little more oil if the pan becomes too dry.

  • Turn the heat up to maximum and deglaze the pan by adding the brandy. If you are feeling like a professional chef by now (!), and you are heating by gas, tilt the pan towards the open flame to let it flambé.

  • Once the brandy has all but evaporated, turn the heat down to low and add the Madeira wine. Allow it to simmer gently and reduce for about a minute. Check the seasoning.

TO SERVE

Carve the beef fillet in thick slice and arrange on a warm serving plate. Pile the mushrooms on top and drizzle the Madeira jus over.