Chateaubriand Roast with Roquefort Cheese

How to Prepare Chateaubriand

Difficulty Level:    

Ingredients:

32 oz Chateaubriand Roast

Salt & Coarse Pepper

2 Tsp. Vegetable Oil

1 Tbs. Shallots, minced

3 Tbs. Dry Madeira or Ruby Port

½ Cup Veal Demi-glace

2 oz. Roquefort Cheese

¼ Cup Unsalted Butter

2 Tbs. Crème Fraiche

How to prepare the Roast: 

1. Pre-heat oven to 450° F degrees.
2. Season chateaubriand with salt and pepper to taste.
3. In a large, heavy skillet, heat the oil until very hot. Sear the chateaubriand over high heat, turning, until browned all over.
4. Transfer to a rack or plate and rest for 20 minutes or so.
5. Discard the majority of the fat and add the shallots to the pan.
6. Cook for about 30 seconds without coloring. Add the Madeira or Port and reduce to a syrup.
7. Add veal demi-glace and reduce again to a syrup. Set aside.
8. Combine Roquefort cheese and butter and stir together with a spoon or fork until combined. Refrigerate until needed.
9. Place chateaubriand in the oven to an internal temperature of 115˚F for rare, 120˚F for medium-rare. Let rest, uncovered for 12 minutes before cutting.
10. Gently reheat glaze in the same pan on low heat. Add Roquefort butter into the pan in 4-5 separate chunks and swirl into a sauce. Remove from heat and fold in crème Fraiche.
11. Serve with sliced chateaubriand.