Garten used a large filet of beef she said would feed 10 to 12 people so it was rather expensive. “And it’s so easy to make, every once in a while it’s really worth doing,” she shared.

Place the steaks on the grill on the diagonal, at about a 45-degree angle across the direction of the grates. Grill for a few ...

The perfect filet, step by step. Allow steaks to come to room temperature for one hour. Preheat a convection oven to 400 degrees. Season steaks generously with kosher salt and freshly ground black ...

To cook a whole fillet, season generously, sear briefly in a hot pan and transfer to the oven to finish roasting (this will take as little as 10 minutes for very rare meat).

Like a filet, chateaubriand offers a mild beef flavor, but according to Ortiz, ... “If you cook it rare at a high temperature, it’s absolutely delicious,” says Ortiz.

Cook for 30–40 mins (for medium-rare) or 1 hr (for well done), reducing the temperature to 180C, 160C fan, gas 4 halfway through cooking. Leave to stand for 10 mins, then carve and serve.