Chateaubriand du Zermatt
This is an interesting twist on a classic recipe for Chateaubriand.
Ingredients
- Chateaubriand
- Elephant Garlic
- Worchester Sauce
- Teriyaki
- Salt
- Pepper
Instructions
- 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 [unclear — this part of the original page is hidden behind the website footer] 15 minutes.
- Slice the meat on the diagonal and serve. Enjoy.
Notes
- The original page is missing part of the searing/roasting step (hidden behind the website footer in the PDF). The steps also mention butter and olive oil, which aren't in the ingredient list.