Chateaubriand du Zermatt
Ingredients
Chateaubriand
Elephant Garlic
Worchester Sauce
Teriyaki
Salt
Pepper
This is an interesting twist on a classic recipe for Chateaubriand. First preheat the oven to 375 F. Evenly season the beef with salt and pepper. Then slice up the elephant garlic into wedges, and take a sharp knife and cut slits into the Chateaubriand where you will stuff the wedges of garlic.
At this point you can sinch up the Chateaubriand with a piece of twine. Mix the Worchester Sauce & Teriyaki in a Ziplock and place the Chateaubriand in the bag and let the Chateaubriand marinade for 20 minutes. Once it has fully marinaded, Melt 2 tablespoons of the butter with the olive oil in a large skillet (preferably cast iron) set over medium-high heat until cloudy and bubbly. Place the seasoned meat in the pan and brown for 3 minutes without moving the meat.
Using tongs, carefully turn the tenderloin on its side and brown for 3 minutes more. Repeat the same browning process on all exposed surfaces of the meat. Transfer the tenderloin to a rack placed in a roasting pan and put in the oven. (Set aside the skillet with any accumulated juices for making the sauce.) Roast the beef to your desired doneness, about 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well. Remove the meat from the oven and transfer to a warm serving platter. Lightly tent the meat with foil and let it rest for 15 minutes. Slice the meat on the diagonal and serve. Enjoy.