Peppercorn Crusted Chateaubriand
- 105 Minutes
- Easy
- Beef
If you’re looking to cook up a meaty feast for a delicious family meal, we’ve got a steak recipe that will tick all the boxes. The juicy tenderness of the meat accompanied with a rich cognac sauce is nicely balanced with crispy Hasselback potatoes and a fresh tomato salad. See how Lee from Smoke and Sear creates this delicious recipe below.
Cooking Method
- Season the steak with sea salt and let it air-dry in the fridge overnight. The following day, remove it from the fridge and leave it to come up to room temperature.
- Set up your grill for indirect cooking and preheat to 200C. Place an empty skillet inside to warm up.
- Make slits in the potatoes, combine melted butter, olive oil, garlic, rosemary, thyme, salt, and pepper. Brush over the potatoes and cook for around 1 hour and 15 minutes.
- During the first 30 mins of the potatoes cooking, mix the cherry tomatoes and basil, dress with olive oil, balsamic vinegar, salt, and pepper, and chill in the fridge.
- Sear the steak on all sides in the hot skillet. Then indirectly cook on the grill until the internal temperature reaches 57C for medium rare or 63C for medium, it takes roughly 20-25 minutes for medium. Leave the steak to rest.
- Deglaze the skillet with cognac, sauté the shallot and garlic, add cream and mustard, and simmer until thickened. Season to taste.
- Slice the steak against the grain and arrange the slices on a plate with the Hasselback potatoes and cherry tomato salad. Drizzle the creamy sauce over the steak.
The Ingredients
- 1 chateaubriand steak (680g to 900g)
- 2 tbsp mixed peppercorns, crushed
- 1 tbsp olive oil
- Sea salt, to taste
For the Hasselback potatoes
- 4 medium potatoes
- 45g butter, melted
- 30ml olive oil
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- Salt and pepper to taste
For the tomato salad
- 500g cherry tomatoes, halved
- A handful of fresh basil leaves, torn
- 30ml extra virgin olive oil
- 15ml balsamic vinegar
- Salt and pepper, to taste
For the cognac sauce
- 60ml cognac or brandy
- 250ml heavy cream
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 1 tbsp Dijon mustard
- 1 tbsp unsalted butter
- Salt and pepper, to taste
What to serve with Peppercorn Chateaubriand
In this recipe, the meat is served with Hasselback potatoes and a tomato salad along with the creamy cognac sauce. However, there are several other delicious sides that work well with chateaubriand, including:
- Roasted asparagus
- Mashed potatoes
- Classic coleslaw
- Green beans
- Mashed cauliflower
