Olives stuffed Chateaubriand
1 whole Chateaubriand
½ lb. pitted Greek olives
5 tablespoons red wine vinegar
5 tablespoons honey
4 tablespoons extra-virgin olive oil
5 tablespoons Dijon mustard
3 tablespoon dried thyme
Salt & Pepper
Preheat the oven to 300°.
Using a sharp knife, make several slits in the chateaubriand and stuff olives into slits. Season the chateaubriand with salt and black pepper.
Dry the stuffed chateaubriand with a kitchen towel. Heat a pan on high temperature, and sear on all the sides.
In the meantime, mix the vinegar, olive oil, honey, mustard and thyme in a bowl.
Put the chateaubriand in an oven safe baking plate, pour the mixture and put in the oven. Cook slowly for 30 to 45 minutes.
Take it out, slice it and let it rest for 5 minutes before serving.
You can always change the protein, but just be careful to not overcook if it is a smaller piece of meat. If I have olives left, I diced them very small and add them to the mixture.