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1
Remove meat from refrigerator 2-3 hours before beginning to allow it to come to room temperature.
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2
Keep it on a plate covered in plastic wrap during this time.
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3
Heat peanut oil til smoking over high heat.
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4
Remove frying pan from heat and carefully add meat.
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5
Return pan to heat and sear meat on all sides, about 4-5 minutes in total.
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6
Salt and pepper the meat*at the end* of searing.
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7
Remove meat to an oven-proof dish and transfer to a 350-degree preheated oven until done to desired stage- guideline: 12 minutes per inch of meat thickness.
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8
Check meat periodically with a thermometer to ascertain degree of doneness and remove meat from oven when it reaches the doneness you want.
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9
(N. B.: This recipe is best rare to medium.
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10
Well-done, this is a colossal waste of delicious prime beef and you should probably consider eating shoe soles instead, or maybe going to McDonald's).
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11
While the meat is roasting in the oven, prepare the sauce: Mix all listed sauce ingredients and using a handheld mixer, whip until you have a cream that will hold peaks and shape.
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12
Thinly slice the Chateaubriand against the grain.
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13
Arrange the slices on an elegant serving platter and nap with the peppercorn cream.
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14
Serve more peppercorn cream on the side.
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15
Accompany this dish with a variety of sauteed fresh vegetables and Dutchess Potatoes, if desired.
