• Recipe

    Eddie MacDonald

    Chateaubriand with Roquefort Butter

     

    Chateaubriand steak is cut from the thicket part of the fillet, serve with a robust Roquefort butter for a real treat.

    • Serves 2-3
    • PREPARATION TIME 10 MINS
    • COOKING TIME 30 MINS
  • Ingredients
     
    • Chateaubriand
    • 1 tbsp Olive Oil
    • Salt and Pepper
    • 25g Roquefort Cheese
    • 40g unsalted Butter
  • Method
     
    1. Make the Roquefort butter by mashing the cheese, butter and black pepper (no salt) together, form into a roll then chill in a refrigerator.
    2. Heat the olive oil in a hot frying pan and brown the Chateaubriand all over; season and place in a preheated oven at 190°C/375°F/Gas 5 and cook to your liking.
    3. Remove to a carving board, cover, and then rest for 10 minutes before cutting into thick slices.
    4. Top each Chateaubriand slice with a thin pat of blue cheese butter.
    5. Serve with salad and sautéed potatoes.
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