Recipe of the month

All you steak lovers are in for a treat with this months chateaubriand recipe courtesy of our Empire chef Tomo! This serves as a great guideline on how to get that restaurant flavor and look on such a traditional piece. Get our butchers at Meat Boutique to select and clean a nice chateaubriand for you for this fantastic simple dish that will feed two.

500 gram piece of chateaubriand
2 x sprigs of rosemary
3 x cloves of garlic
2 x tablespoon of sea salt flakes
1 x tablespoon of fresh cracked black pepper
3 x of table spoons of butter
2 x tablespoon of olive oil

Pre-heat your oven to 180 degrees (with a baking tray inside) and put your pan on full. Season your large piece of fillet with the just the seal salt and let it come to room temperature 20 minutes before hand. Seal the piece of meat off for 4 – 5 minutes on all sides including the ends. Now throw the meat into the baking tray in the oven and leave for 12 minutes for a medium cook. Remove the baking tray and add the butter, garlic and pepper slowly turning the meat in the melted contents for 5 minutes over and over in the hot tray (basting) Leave to rest for 5 minutes and then slice to the thickness of your liking. Serve and enjoy

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