Chateaubriand on BBQ with Tarragon Sauce and Vegetables

Chateaubriand  is a traditional way of serving beef, made famous by Larousse Gastronomique. Chateaubriand technically only refers to the meat itself. Today, I have expanded the recipe to include some vegetables and tarragon sauce, which are traditional accompaniments.


1 kg Filet (solid piece log shaped – not folded over)
Salt and pepper
Olive oil


Sprinkle olive oil sparingly so salt and pepper will stick better. Season it well with salt and pepper, wrap it in silver paper and leave it overnight in your fridge. Take it out of the foil and cook it medium rare on a hot BBQ for six minutes on each of the four sides. We do this even in the desert on our coal BBQ.
Mixed grilled vegetables:
Gather your capsicum, shallots, whole garlic cloves, mushrooms, aubergine, zucchini, and whatever else. Put them all in a roasting dish, sprinkle them with olive oil and mixed herbs, and put the dish in the oven at 180 C for approximately 1.5 minutes. Drain any liquid off during the cooking time to ensure that the vegetables don’t get soggy.
Crispy roast potatoes:
Cut potatoes into big junks. Steam for 10-15 minutes, sprinkle with flour or corn flour, put them on a baking dish, lightly spindle with olive oil, and cook for 1 hour at 180 C. Turn them every 10-15 minutes. They get really crisp due to the flour.
Tarragon sauce:
4 tbsp mustard medium strength
4 tbsp honey
1 small container creme fraiche (approx. 200 g)
1 bunch of fresh tarragon
some fresh dill
Salt & pepper
Sweet paprika

Cut the herbs and mix everything together. This sauce can be served either hot or cold, with fish, filet, meatballs, and other meatIt’s very versatile and amazingly tasty! 


We hope you enjoyed this quick and easy recipe brought to you by Vorwerk Kobold Vacumop: the world’s first home cleaning system that mops and vacuums at the same time.


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