(Serves 3)
For the honey & garlic oil:
(Makes 3/4 cup)
1/4 cup local honey
2 Tbs. fish sauce
6 Tbs. roasted garlic oil (get this recipe here)
For the châteaubriand:
1½ lbs. châteaubriand, tied with butcher’s twine by the butcher
2 Tbs. kosher salt
1 Tbs. black pepper
3/4 cup honey garlic oil
For the honey & garlic oil:
Combine all ingredients in a medium bowl and whisk until well incorporated. Use immediately or store in an airtight container in the refrigerator for up to two weeks.
For the châteaubriand:
Season the meat with salt and pepper. Place it in a large roasting pan and brush it with the honey and garlic oil. Roast, basting with the honey and garlic oil every four minutes, for approximately 18 minutes, or until the internal temperature reads 120°F for rare. Roast the meat an additional eight minutes for medium.
Transfer the châteaubriand to a cutting board, cover lightly with foil, and let rest for 15 minutes before slicing it into six half-inch pieces.
