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Chateaubriand steak with curry and orange butter
1 h active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 536
  • Fat about 38g
  • Carbohydrates about 3g
  • Protein about 44g
This is needed
This is needed for 4 people
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
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And that's how it's done
And that's 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.