Clean whole fillet and cut the Chateaubriand, which is the head of the fillet, the biggest part. Marinate with garlic mince, fresh herbs and seasoning. Grill on high heat from all sides and continue to cook in the oven to your liking. Serve with some roasted cherry tomatoes and Portobello mushrooms tossed in some butter and fresh rosemary. You can also serve a sauce to your liking. Traditionally it is served with béarnaise sauce.

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