Step 1 Preheat the oven to 170°C fan or gas mark 5.

Step 2 Let the chateaubriand rest at room temperature for 15 minutes, then liberally season with salt and pepper.

Step 3 Heat the olive oil in a large heavy based ovenproof pan over a high heat. Sear the meat until browned on all sides, about 7-8 minutes total.

Step 4 Reduce the heat to low, and add the butter, garlic, and thyme. Baste the meat with the pan liquid.

Step 5 Put the pan in the oven for 6 to 8 minutes for medium-rare, or until the internal temperature reaches 54°C in the thickest part of the roast.

Step 6 Place the meat on a cutting board, cover loosely with foil, and let it rest for 10 minutes.

Step 7 While the meat is resting, discard all but 1 tbsp of fat from the pan, and the garlic and thyme.

Step 8 Return the pan to a medium-high heat and add the shallot and wine. Cook, stirring to release any browned bits from the pan, for 2 minutes.

Step 9 Add the stock and boil until the sauce thickens, 3 to 5 minutes. Strain through a sieve and season to taste.

Step 10 Slice the chateaubriand and drizzle over the jus followed by a few shavings of black truffle if using. Delicious served with Dauphinoise potatoes and green beans.