Reverse Sear Chateaubriand

Cooking time: 00:45

• The evening before roasting, season the meat all over with salt and place on a rack over a baking tray. Leave to rest uncovered in the fridge overnight.
• The next day, preheat the oven to 120 °C. Place the steak in a roasting tin and roast in the oven until the core temperature reaches 56 °C (roasting thermometer).
• While the steak is in the oven, pour the wine, shallots, peppercorns and tarragon stalks the tarragon stalks into a small pan and simmer until everything has reduced to 50 milliliters.
• When the meat has reached the target temperature, remove from the heat. Pour any juices into the reduced wine and add the demi-glace. Bring to a gentle simmer.
• Heat a dry cast iron skillet over high heat until it is as hot as possible, then sear the steak well on both sides. Aim for a dark crust, but do not fry for too long. The meat should not be in the pan for more than about 4 minutes, moving it around most of the time. If in doubt, take it out even though it is still a little pale – much better than overcooking it.
• A reverse sear steak doesn't really need to rest, but I usually let it rest for a few minutes while I finish the sauce.
• Pass the sauce through a sieve, then stir in the butter and stir in the finely chopped tarragon leaves. Serve the sauce separately in a sauce boat.

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