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What's not to love about a cosy night in, complete with special dinner?Our recipe serves up real luxury with minimal effort.
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- Serves 2
- Preparation time 20 mins
- Cooking time 1 hour
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- 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
- 1 tbsp white wine vinegar
- 1 tbsp white wine
- 150g unsalted butter , melted
- 2 egg yolks
- 3 black peppercorns
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- 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 12-15 minutes, keeping potatoes in the oven and putting the frozen spinach in to heat as well.
- Once the beef is cooked to medium-rare (50-52°C), take it out of oven, cover loosely with foil and set aside somewhere warm to rest for 10 minutes, checking the veg during this time and moving to a lower shelf if necessary.
- Meanwhile, simmer the shallot, peppercorns and 1 sprig of tarragon in the vinegar and white wine until reduced by half.
- Strain into a bowl over a pan of simmering water, whisking in the egg yolk, then whisking in the melded butter a little at a time until you have a smooth béarnaise. Turn off the heat, chop the rest of the tarragon leaves and stir into the sauce.
- Slice the Chataubriand, and dish up with the vegetables and sauce. Enjoy in candlelight with a nice bottle of wine!
Remember to slice your Chateaubriand across the grain for the most tender experience. Keep the slices nice and thick - around 1 cm is perfect to showcase its lush, succulent, pink, tender texture.
