Chateaubriand steak makes a luxury dinner just for two. Serve your chateaubriand with our easy Béarnaise sauce for the ultimate meal.
- Preparation time 20 mins
- Cooking time 1 hour
- 1 Chateaubriand (500g) – kept at room temperature for 20 minutes
- Salt and pepper
- 1 pack Roasted New Potatoes with Fennel & Red Onion
- 1 pack Leaf Spinach in Béchamel
- 1 shallot, finely chopped
- 2 sprigs fresh tarragon
- 2 tbsp white wine vinegar
- 150g unsalted butter, melted
- 2 egg yolks
- 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!
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