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Here's an alternate way to cook Chateaubriand.... in an esky (chully bun for those from Un Zud)
Get yourself a Butt fillet (sometimes called tenderloin)
Marinade it with red wine, garlic, salt, ground pepper and a couple of sprigs of thyme.
Vacuum seal the fillet in a plastic bag to at least -95kpa. (with the marinade)
Pop it in to your esky filled with hot water.
You will need an aquarium pump to circulate the water btw)
The water temperature should be kept at 49C for rare or 56C for medium rare for 2 hours or so. It really doesn't mater if you go longer, it wont over cook but don't use dairy in the vacuum bag if you intend to leave it in for too long.
Once you remove the meat from the bag it will be cooked right through.
All that need to be done is cut it into 2 inch thick cuts, lightly dry it then sear it to develop the flavours you get as a result of the Maillard reaction on the surface of the meat.... this shouldn't take long at all. You are just browning the skin at this stage.
Serve with a slice of Lurpak butter mixed garlic.
You're away.
~c
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