Beef: Châteaubriand Steak with curry and Orange Butter

Châteaubriand Steak with curry and Orange Butter


  • 1 tsp. salt
  • a little pepper
  • 1 tbsp. clarified butter
  • 800 g beef tenderloin (tenderloin head), ask the butcher to truss it
  • 150 g salted butter, soft
  • 1 organic orange
  • 2 tsp. Madras curry powder
Order the ingredients from COOP@home


Remove the meat from the fridge approx. 1 hr. prior to frying. Preheat the oven to 80°C, warm the platter and plates. Season the meat. Heat the clarified butter in a frying pan, brown the meat all over for approx. 5 mins. and transfer to the warmed platter. Insert the meat thermometer in the thickest part. Cook at a low temperature for approx. 1 ½ hrs in the centre of an oven preheated to 80°C. The core temperature should be 55 °C (à point).

Grate the orange zest, squeeze the juice, reduce both to approx. 1 tbsp and allow to cool completely. Thoroughly mix the butter, curry and reduced orange juice with a whisk, cover and refrigerate.

Carve the meat and serve with the butter.


  • Beef
  • 2h 30 Preparation/cooking time: ca. 60m + Low-temperature cooking: ca. 90m
  • Servings For 4 people
  • Nutrition 506 Kcal