CHATEAUBRIAND À LA YOHANN

CHATEAUBRIAND À LA YOHANN image

Yield 4 people

Number Of Ingredients 19

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Ingredients

1 large onion
6 cloves garlic
2 carrots
6 sticks celery
3 tbsp olive oil
½ cup wine vinegar
1 bottle 'robust' red wine
2 tbsp cracked black peppercorns
8 juniper berries / 50 ml gin
1 bouquet garni (2 bay leaves, 1 sprig thyme, stems of 1 bunch of parsley)
1 kg trimmed lean beef chateaubriand
2 chicken stock cubes
1 ½ tsp tomato paste
Salt
Freshly ground black pepper
8 tbsp low salt butter
1 tbsp olive oil
1 tbsp cornstarch blended in cold water
1 ½ tsp cranberry / red currant jelly

Steps:

Finely chop all of the vegetables for the marinade (onion, garlic, carrots, celery). Heat the olive oil in a deep skillet. Add the vegetables & sauté until they are soft and begin to brown. Add the vinegar & boil for 5 minutes. Add the bottle of wine, the cracked peppercorns, the bouquet garni & the juniper berries / gin. Reduce the heat & simmer for 20 minutes, covered. Allow the marinade to completely cool down before adding the chateaubriand to it. Ensure that the chateaubriand is completely immersed in the marinade. Keep this in the refrigerator for a minimum of 24 hours, turning the meat regularly. Two hours before serving, remove the meat from the marinade & place it on a wire rack to drain properly. Collect the drained juices & add them back to the marinade. Boil the marinade until it is reduced by 50% in volume. Strain the marinade to that you have a smooth sauce. Heat a large skillet with 2 tbsp of the butter & the olive oil. Sear the chateaubriand on all sides, & continue to turn it while cooking it until it is medium rare. Remove it from the pan, encase it in aluminium foil & set aside to rest for a few minutes while you finish off the sauce. Add the strained & reduced marinade to the skillet after pouring off any remaining fat, & scrape up the bits from the cooking of the chateaubriand, blending them into the sauce over low heat. Add the cornstarch mixture bit by bit, until you get a thickened but smooth sauce consistency. Remove from the heat. Add the currant jelly to the sauce & blend well. Add the remaining 6 tbsp butter in small cubes. Allow them to blend into the sauce by just shaking the skillet, no whisking. Slice the chateaubriand into 1 cm thick slices & serve with the sauce on the side.