A chateaubriand is a slice off the tenderloin. Here they are cooked with Madeira and without cream. Sprinkle the board with coarsely ground pepper, place both sides of the chateaubriands onto the board, hit with the palm of your hand so that the pepper sticks well to the meat. Put a tablespoon of butter into the frying pan, heat fiercely without allowing the butter to brown. Fry the chateaubriands for 4 to 8 minutes according to the taste of each guests. Put in all the pieces again, flambÄ with the brandy. Take out onto the serving dish which should be kept warm, salt. Deglaze the frying pan with the Madeira and the tomato paste, boil over a high heat, scraping the bottom of the frying pan to detach all the juices. Remove from the heat, add the cornstarch dissolved in a little Madeira. Heat again to boil, only to thicken, remove fom the heat, add the remaining butter little by little while beating to finish thickening the sauce. Pour onto the chateaubriands, serve immediately.
