For beef fillet lovers, this chateaubriand recipe is the height of indulgence. The most tender, decadent centre cut of tenderloin, it’s a special occasion showstopper perfect for two. We recommend serving it French-style: accompanied by a rich, traditional béarnaise sauce and crispy shoestring fries. This luxurious dish finds its ideal match in our Spier Frans K. Smit Red Blend. The wine’s pronounced blackcurrant and dark fruit notes balance beautifully with the chateaubriand’s rich, meaty flavours. Its firm yet velvety tannins provide the perfect counterpoint to the tender beef, while subtle hints of cigar box add an extra layer of sophistication to the pairing.

Tip: For the perfect béarnaise, prepare the sauce before cooking the meat and keep it warm in a thermos flask to prevent splitting.

Ingredients

For the béarnaise sauce:

• 60 ml (¼ cup) dry white wine
• 60 ml (¼ cup) white wine vinegar
• A handful fresh tarragon leaves (or ½ teaspoon dried tarragon)
• 1 shallot, peeled and sliced
• 125 g butter
• 3 XL egg yolks
• A pinch of salt

For the steak:

• 500-600 g Chateaubriand steak at room temperature
• 15 ml olive oil
• Salt and pepper, to taste 

Method

Prepare the sauce

1. In a small saucepan, add the wine, vinegar, a few tarragon leaves and the shallot.
2. Bring to a simmer, then remove from the heat and leave to steep for 10 minutes.
3. Strain, discard the solids and set aside.
4. Melt the butter over medium heat (or in the microwave), remove from the heat, skim off any solids, and set aside.
5. Add the yolks, a pinch of salt and the strained vinegar mixture in a small deep mixing jug (about 500 ml capacity, large enough to fit a stick blender) or a power blender with a lid and feeding hole.
6. Blend well, then slowly add the warm clarified butter in a thin stream while blending continuously.
7. Continue to blend until all the butter has been incorporated, then transfer the sauce to a bowl.
8. Chop some of the remaining tarragon finely (about 1-2 tablespoons) and stir into the sauce.
9. Serve at once or keep in a thermos flask to serve warm within an hour.

 Prepare the steak

1. Preheat the oven to 180°C.
2. Drizzle the steak with oil on a clean plate and season well with salt and pepper.
3. Place an iron skillet or heavy-based non-stick pan over high heat and heat to smoking point.
4. Fry the steak for about 4 minutes, then turn it over and transfer the pan to the oven.
5. Cook for about 20 minutes for medium rare (or adjust timing to your liking), then remove the steak from the oven, cover loosely with foil, and rest for 10-15 minutes in the pan before carving.
6. Serve warm for two to share, carved into slices or left whole, with the béarnaise sauce on the side and your choice of sides (fries, potatoes or mash).