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!
https://www.donaldrussell.com/chateaubriand-dinner-for-two.html30188Chateaubriand Dinner for Twohttps://www.donaldrussell.com/media/catalog/product/c/h/chateau.jpg00GBPInStock/Guides/Recipes/Beef recipes/Guides/Recipes/Steak recipes96294<p>What's not to love about a cosy night in, complete with special dinner?Our recipe serves up real luxury with minimal effort.</p>GBP00https://www.donaldrussell.com/media/catalog/product/c/h/chateaubriand-dinner-banner.jpgRB500Brecipe-£0.00 per kgNoMeals for 2, Traditional RoastsBeef