Ingredients

600g Chateaubriand

Dash of oil, rapeseed

1 head of garlic, halved

4 sprigs thyme

25g butter

Salt

Ground black pepper

Method

Preheat the oven to 200C.

Place a pan on the hob on a high heat, then add in the oil. Season the meat with salt and pepper.

Once the oil is hot, brown the meat on all sides until charred. Add in the butter, garlic and thyme, and keep on medium heat for two minutes, basting the meat.

Place the meat on a roasting tray with the butter, garlic and thyme and set in the oven.

For this size of steak, cook for 10 minutes rare, 16 minutes medium/rare, 20 minutes medium, 28 minutes medium/well done and 35 minutes well done.

Always leave the meat to rest for 10 minutes, covered in tinfoil or a clean cloth before serving.

Always slice beef across the grain.