Put the potatoes in the oven from frozen and cook at 210°C/Fan 200°C/Gas 7 for 10 minutes
Season, then sear Chateaubriand all over in a hot frying pan for 5 minutes. Transfer onto a tray with a rack and cook in the oven for 15 minutes, keeping potatoes in the oven and putting the spinach in to heat as well
Once the beef is cooked to medium-rare, take it out of oven, cover loosely with foil and set aside somewhere warm to rest for 10 minutes, checking potatoes during this time and moving to a lower shelf if getting too crispy
Meanwhile, simmer the shallot and 1 sprig of tarragon in the vinegar until reduced by half.
Strain into a bowl over a pan of boiling water, whisking in the egg yolks, then the melted butter until you have a smooth béarnaise. Turn off the heat, chop the rest of the tarragon leaves and stir into the sauce
Slice the Chateaubriand, and dish up with the vegetables and sauce. Enjoy in candlelight with a nice bottle of wine!
https://www.donaldrussell.com/chateaubriand-bearnaise-sauce.html29190Chateaubriand with Béarnaise Saucehttps://www.donaldrussell.com/media/catalog/product/b/e/bearnaise.jpg00GBPInStock/Guides/Recipes/Beef recipes/Guides/Recipes/Steak recipes96294<p>Chateaubriand steak makes a luxury dinner just for two. Serve your chateaubriand with our easy Béarnaise sauce for the ultimate meal.</p>GBP00https://www.donaldrussell.com/media/catalog/product/b/e/bearnaise_1.jpgRB500Crecipe-£0.00 per kgNoCondiments & Sauces, Meals for 2, Traditional RoastsBeef