Beef
- 1kg Riverina beef tenderloin, preferably centre cut
- 50ml extra virgin olive oil
- 150ml brandy
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 whole garlic bulb, halved
- Sea salt and freshly cracked black pepper
Riverina beef tenderloin ‘Chateaubriand’
The Staff Canteen
28th July 2026
Riverina beef tenderloin ‘Chateaubriand’
40 min
For Javier Codina, chef and co-owner of Moda, food has always been about the journey. From the Ritz Hotel in Barcelona and Michelin-starred dining rooms across the United States and UK, to Hayman Island and ultimately Brisbane, his career has been shaped by openness, challenge and a deep sense of gratitude. At Moda, those decades of experience come together through fire, flavour and collaboration, with Javier’s generous approach to hospitality at the heart of it all.
A reimagined take on Moda’s signature Chateaubriand, made with premium tenderloin sourced through JBS. This home friendly version streamlines the method while preserving the dish’s hallmark elegance and balance of flavour. The Rioja sauce is built directly in the pan, capturing every bit of richness from the roast and bringing it together in one effortless finish
Ingredients
Seasonal Vegetables
- Heirloom cauliflower
- Baby leeks
- Paris Duch carrots
- Broccolini
- Yellow squash
- Green zucchini
Chimichurri
- 2 tbsp garlic, finely chopped
- 2 tbsp yellow capsicum, finely diced
- 2 tbsp red capsicum, finely diced
- 2 tbsp green capsicum, finely diced
- Pinch of sugar
- 6 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
Rioja Sauce
- 100ml Rioja red wine
- 150ml beef stock
- Reserved pan juices from the roasted beef
Method
Prepare the beef
Preheat a charcoal or fan-forced oven to 220°C.
Place the tenderloin in a flame-proof roasting tray or pan, drizzle with olive oil, and season generously with salt and pepper.
Cook the beef
Add thyme, rosemary, and garlic to the tray.
Sear the tenderloin over high heat until lightly caramelised on all sides,
then transfer to the oven and roast until it reaches an internal temperature of 50–52°C for medium-rare.
Deglaze and make the pan sauce. Just before removing the tenderloin from the oven,
pour over the brandy and baste several times to build flavour. Remove the beef and rest on a warm tray.
Place the roasting tray over medium heat and deglaze with Rioja wine, scraping up all the caramelised bits from the base.
Reduce by half, then add the beef stock and continue to simmer until the sauce thickens slightly and becomes glossy. warm.
Strain into a small saucepan and keep warm.
Prepare the vegetables
Blanch or roast the seasonal vegetables until just tender, keeping their colour and natural sweetness intact.
Make the chimichurri
Combine all chimichurri ingredients in a bowl and mix well. Allow to rest for 10 minutes.
To serve
Slice the rested tenderloin and arrange on a platter with the seasonal vegetables.
Spoon over the chimichurri, drizzle generously with the warm Rioja sauce, and serve immediately.
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