Chateaubriand steak with curry and orange butter

Total time: 2hr 30m
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 536 Kcal, 44g Protein, 3g Carbohydrates, 38g Fat


  • Chateaubriand
  • 800 g beef tenderloin (tenderloin head), ask the butcher to truss it
  • 1 tsp salt
  • a little pepper
  • 1 tbsp clarified butter
  • Orange and curry butter
  • 1 organic orange
  • 150 g salted butter, soft
  • 2 tsp Madras curry powder

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  • Chateaubriand

    Remove the meat from the fridge approx. 1 hr. prior to frying. Preheat the oven to 80°C, warm the platter and plates. Season the meat. Heat the clarified butter in a frying pan, brown the meat all over for approx. 5 mins. and transfer to the warmed platter. Insert the meat thermometer in the thickest part. Cook at a low temperature for approx. 1 ½ hrs. in the centre of an oven preheated to 80°C. The core temperature should be 55 °C (à point).
  • Orange and curry butter

    Grate the orange zest, squeeze the juice, simmer both until reduce to approx. 1 tbsp and allow to cool completely. Thoroughly mix the butter, curry and reduced orange juice with a whisk, cover and refrigerate. Carve the meat and serve with the butter.
  • Serve with:

    roast potatoes and steamed carrots

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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