Chateaubriand of Kagoshima or Kobe Beef
Thick-cut center of premium Japanese beef, perfectly grilled rare to medium-rare. A Western-influenced but elevated Japanese fine-dining main, often with red wine sauce or wasabi.
11 ingredients
10 steps
Ingredients
- 1Kagoshima A5 or Kobe beef chateaubriand (center-cut tenderloin, 200–300g)
- 2Sea salt and freshly cracked black pepper
- 3Unsalted butter
- 4Fresh thyme and rosemary
- 5Garlic cloves (crushed)
- 6Red wine demi-glace (veal stock, red wine, shallots, thyme)
- 7Freshly grated wasabi or yuzu kosho
- 8Asparagus
- 9Haricots verts
- 10Roasted cherry tomatoes
- 11Fleur de sel for finishing
Instructions
- 1Remove beef from fridge 45 minutes before cooking; season generously with sea salt and cracked pepper.
- 2Preheat oven to 200°C.
- 3Sear in a very hot cast-iron pan with butter, basting continuously with herbs and garlic for 2–3 minutes per side until deeply browned.
- 4Transfer to oven and roast for 6–10 minutes depending on thickness, aiming for internal temperature of 52–54°C (rare to medium-rare).
- 5Rest on a wire rack for 8–10 minutes.
- 6Prepare demi-glace: reduce red wine with shallots and thyme; add veal stock; reduce to a glossy sauce; finish with cold butter.
- 7Slice chateaubriand thickly and arrange on a warm plate.
- 8Spoon red wine demi-glace around.
- 9Add a small quenelle of freshly grated wasabi or yuzu kosho alongside.
- 10Garnish with seasonal vegetables and finish with fleur de sel.