Make the perfect Chateaubriand – tips from Great British Meat Co.

Nothing says I love you more than a big fat juicy steak, (unless you’re a veggie, in which case, you’re dumped). So if you’re looking to wine and dine – in! This Valentine’s Day, here’s a delish Chateaubriand recipe from Great British Meat Co.

food revolutionaries experts interviews Know your meat: What is Chateaubriand?

A small roast made from the centre section of the beef tenderloin. When cooked correctly, it
is juicy on the inside and seared on the outside. Good beef should be deep red in colour and have been hung for between 21-35 days. The hanging process tenderises the meat and allows the flavour to develop.

Chateaubriand with béarnaise sauce

The creamy acidity of the béarnaise sauce makes it the perfect partner to the chateaubriand. Serve with salad, dauphinoise potatoes and a bottle of Pinot Noir wine.

Béarnaise sauce ingredients:

1 tablespoon white wine vinegar
1 tablespoon water
1 small shallot
Handful freshly chopped tarragon
Yolk of 1 large egg
75g butter
Salt and freshly milled black pepper
Teaspoon of whole black peppercorns
500g chateaubriand
Oil for cooking

Seasoning Instructions:

1. Preheat the oven to gas mark six. Before cooking the meat, allow it to rest and acclimatise to room temperature, then season 10 minutes before cooking. Heat the oil in a good quality frying pan and when the pan starts to smoke add the meat and sear on both side for a few minutes before moving to a pre-heated oven (gas mark 6). Cook in the oven for 20 minutes (for medium rare).

2. To make the sauce, put the vinegar, water, finely sliced shallots, three peppercorns and tarragon stalks into a small saucepan over a medium heat and simmer. Once the liquid has condescended down and approximately half a tablespoon of liquid is remaining, strain it into a bowl and set aside. Then separate the egg and place the yolk and tarragon vinegar reduction into a food processor and blend together until light and frothy.

3. In the meantime, melt the butter and then slowly add to the mixture whilst it is being whisked in the food processer. Mix on a slow speed and regularly check the consistency of the sauce to ensure it becomes thick and smooth but not overbeaten. Stir in the chopped tarragon and season.

Don’t fancy the faff of eating in? Read about some of our top steak restaurant in London:

London’s steak options

Meat Co. review

The Cow Club talks about their ultimate steak

MenuSpring talks to London steak legend Richard H Turner

 

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