Chateaubriand and Savory Compound Butter Recipe
Prep Time:
1 hour, 5 minutes
Cook Time:
27 minutes
Servings:
2 Servings
Ingredients
  • ⅓ cup butter, room temperature
  • 2 black garlic cloves, finely chopped
  • 1 teaspoon porcini mushroom powder
  • 1 teaspoon fresh rosemary, finely chopped
  • ½ teaspoon flaked sea salt
  • ¼ teaspoon black pepper
  • 1 pound chateaubriand
  • 1 tablespoon cooking oil
Directions
  1. In a small bowl, add the butter along with the finely chopped black garlic cloves, the porcini mushroom powder, the finely chopped fresh rosemary, and the salt and pepper.
  2. Use a small spoon to throughly mix the ingredients together.
  3. Spoon the butter mixture into the middle of a small sheet of plastic wrap, fold the plastic wrap over the butter, rolling gently to make the butter into a sausage-like shape. Twist the loose ends of the plastic wrap to seal the butter inside. Place the wrapped butter log into the fridge to harden for at least 1 hour.
  4. Remove the chateaubriand from the fridge at least half an hour before cooking, to allow it to come to room temperature. Preheat the oven to 450 F.
  5. Heat up a skillet pan to a high heat. Brush the chateaubriand with cooking oil and then place it into the pan. Sear for 5 to 6 minutes on each side, until a dark crust has formed.
  6. Transfer the chateaubriand to a wire rack over a roasting tray, and then season well with salt and pepper. To cook the steak medium-rare, place into the oven and allow the chateaubriand to roast for 12 minutes, until the internal temperature reads 130 F to 135 F . If you prefer your meat less pink, allow the chateaubriand to roast a little longer.
  7. Remove the chateaubriand from the oven and allow it to rest for at least 10 minutes, covered in foil. Carve and serve with wedges of the compound butter.