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  • Recipe

    Eddie MacDonald

    Chateaubriand with Roquefort Butter


    Steak Roquefort is a real treat and chateaubriand cut from the thickest part of the fillet makes it even more so. Our Roquefort butter will impress with its robust flavour and glossy sheen.

    • Serves 2-3
    • Preparation time 10 mins
    • Cooking time 30 mins
  • Ingredients
    • 1Chateaubriand
    • 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/Fan 170°C/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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