Reverse Sear Chateaubriand

A recommended way to handle steak: first reach the desired degree of doneness at a gentle temperature, then sear.

Ingredients

• 1 Chateaubriand steak from the center of the lung roast, large enough for 2 people (from 500 g)
• 375 ml white wine, dry
• 2 shallots, chopped
• 10 black peppercorns
• 1 Zweig(e) arragon (or thyme if preferred), leaves plucked and finely chopped, stems reserved
• 200 ml demi-glace sauce
• 50 g butter
• sea salt
• black pepper, freshly ground

Steps

1. The evening before roasting, season the meat all over with salt and place on a rack over a baking tray. Leave to rest uncovered in the fridge overnight.
2. The next day, preheat the oven to 120 °C. Place the steak in a roasting tin and roast in the oven until the core temperature reaches 56 °C (roasting thermometer).
3. While the steak is in the oven, pour the wine, shallots, peppercorns and tarragon stalks the tarragon stalks into a small pan and simmer until everything has reduced to 50 milliliters.
4. When the meat has reached the target temperature, remove from the heat. Pour any juices into the reduced wine and add the demi-glace. Bring to a gentle simmer.
5. Heat a dry cast iron skillet over high heat until it is as hot as possible, then sear the steak well on both sides. Aim for a dark crust, but do not fry for too long. The meat should not be in the pan for more than about 4 minutes, moving it around most of the time. If in doubt, take it out even though it is still a little pale – much better than overcooking it.
6. A reverse sear steak doesn't really need to rest, but I usually let it rest for a few minutes while I finish the sauce.
7. Pass the sauce through a sieve, then stir in the butter and stir in the finely chopped tarragon leaves. Serve the sauce separately in a sauce boat.Don't miss out!Sign up now for our newsletter.