OVERVIEW
Taken from the thickest section of the fillet, chateaubriand is an incredibly tender, delicately flavoured sharing steak. We used a lovely piece of meat – a cut of White Park beef from Aurox – and served it with a chimichurri-style dressing made with fresh herbs and padron peppers picked from the walled garden of The Pig. Grilled then dirty cooked for a beautifully seared exterior, we served it medium-rare, the perfect finish for such a lean steak.
SET UP YOUR EGG
Set up your EGG for direct cooking with the Stainless Steel Grid in place. The target temperature is 200°C.
Rub a little oil all over the beef and season with sea salt.
GRILL THE BEEF AND PEPPERS
Place onto the grill and cook for approximately 4-5 minutes. turn and cook for 4-5 minutes more.
While the steak is cooking, place the padron peppers onto the grid beside it and grill for 1-2 minutes, turning until charred all over. Remove to a chopping board.
DIRTY COOK THE BEEF
When the beef reaches an internal temperature of 48°C, move it to the board. Take the Stainless Steel Grid off the EGG then place the chateaubriand directly onto the hot coals to dirty cook for a minute or so, turning it for an even sear.
Remove the beef and leave to rest for 5 minutes. The internal temperature will continue to rise to around 55°C for a perfect medium-rare finish.
MAKE THE CHIMICHURRI
While it’s resting, make the chimichurri. Place the chopped shallot and herbs in a bowl and mix in the minced garlic, lemon zest and juice, a good glug of rapeseed oil and a splash of cider vinegar.
Chop the peppers, seeds and all, discarding the stalks. Mix into the chimichurri and season to taste.
Carve the beef and serve with the chimichurri over the top.
