Andy, Group Head Chef, teamed up with Big Green Egg last summer to share a few of his favourite recipes to cook over the open flame - including this fiery crowd-pleaser! Taken from the thickest part of the fillet, this tender cut of White Park beef is grilled before being finished directly on the coals, creating a deep, smoky crust while maintaining a perfectly medium-rare centre.
Finished with a vibrant chimichurri of charred padron peppers and fresh herbs from THE PIGs Kitchen Garden, lemon and garlic, this dish will really bring a bang to your outdoor table!
Serves: 2-4 people
EGG setup: Direct
Recommended charcoal: Oak & Hickory
EGG target temperature: 200°C
Cooking time: 10-12 minutes
Ingredients
For the Chateaubriand
- 500g-550g chateaubriand
- Sea salt
- Rapeseed oil
For the Chimichurri
- 10-12 padron peppers
- 1 shallot, finely chopped
- 2 cloves of garlic, minced
- A handful of soft herbs (basil, mint, coriander, tarragon, parsley, purple shiso), finely chopped
- A glug of rapeseed oil
- A splash of cider vinegar
- Zest of 1 lemon
- Juice of ½ lemon
- Sea salt
- Black pepper
Method
Set up your EGG
Set up your EGG for direct cooking with the Stainless Steel Grid in place. The target temperature is 200°C.
Rub a little oil all over the beef and season with sea salt.
Grill the beef and peppers
Place onto the grill and cook for approximately 4-5 minutes. turn and cook for 4-5 minutes more.
While the steak is cooking, place the padron peppers onto the grid beside it and grill for 1-2 minutes, turning until charred all over. Remove to a chopping board.
Dirty cook the beef
When the beef reaches an internal temperature of 48°C, move it to the board. Take the Stainless Steel Grid off the EGG then place the chateaubriand directly onto the hot coals to dirty cook for a minute or so, turning it for an even sear.
Remove the beef and leave to rest for 5 minutes. The internal temperature will continue to rise to around 55°C for a perfect medium-rare finish.
Make the chimichurri
While it’s resting, make the chimichurri. Place the chopped shallot and herbs in a bowl and mix in the minced garlic, lemon zest and juice, a good glug of rapeseed oil and a splash of cider vinegar.
Chop the peppers, seeds and all, discarding the stalks. Mix into the chimichurri and season to taste.
Carve the beef and serve with the chimichurri over the top.
