Chateaubriand

Preparation

Clean the fillet and remove any fat it may have; prepare the marinade by mixing the extra virgin olive oil with salt and pepper; massage the meat thoroughly with the seasoning and leave to rest in the refrigerator for approx. 2 hours completely covered by the marinade.

In a big non-stick pan (or on a grill) melt some butter and then add the fillet; on a lively flame, cook the fillet on both sides, sealing it well. When the surface begins to caramel, remove and continue to cook in a heated oven at 240°C for approx. 4-5 minutes.

With a sharp knife, cut the fillet into slices of approx. 1 cm thick and serve.