Original Châteaubriand was always the centre cup of the beef but now it’s more synonymous with the top end of the beef fillet, which we think brings a much more appetising colour to the dish.
This is a great Châteaubriand recipe that serves up to 4, with a side of celeriac purée which adds a great flavour, but could equally work well with mashed potatoes if you prefer.
Ingredients
Instructions
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Start by peeling your celeriac and cutting into a small dice. Put in a pan and cover with half water and half milk and bring to a simmer. Cook until very tender then drain. Let them steam for 10 to 15 minutes to dry out completely
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Set your oven on 180°
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Remove your meat from the fridge approximately 20 to 30 minutes before you cook it as this helps it to cook more evenly.
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Put a thick based frying pan on I heat, season your meat really generously with sea salt and pepper.
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Add a little oil to your pan and add your beef and seal really well on all sides. Reserve pan and juices.
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Now place it in your oven for approximately 15 minutes, we generally use a probe, take it to 40° in the centre, this will be medium rare to medium.
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Rest it for at least 15 minutes.
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Whilst the beef is roasting, make your purée. Add the celeriac to a food processor. Add half your butter and your cream blend to a smooth purée and reheat in a pan, keep warm until you need to serve.
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Now for your mushrooms. With a damp cloth wipe your mushrooms over, trim in the end to remove any dirt.
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In the same pan you cooked the beef in reheat, add your butter. When it begins to foam add your mushrooms. Add a pinch of salt and pepper. Fry your mushrooms off.
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When they are a nice colour add your beef stock and reduce by half. Add your spoon of beef gravy and finish with chopped tarragon. Season to taste.
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Before you serve, pour any juices that are released from your chateaux into your mushrooms. Reheat your mushrooms, slice your beef into five or six slices and serve with your mushrooms and your purée on the side.
