Beef Chateaubriand
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Beef chateaubriand

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Final selection from our latest recipe shoot…keep your eyes peeled on our blog! 📝 🔪 Leg of Milk-fed lamb with hasselback potatoes 🔪 Milk-fed lamb quarter with garlic, rosemary and watercress 🔪 Galician chateaubriand, truffle pomme puree, bordelaise sauce 🔪 Tournedos rossini 🔪 Galician steak sarnie (pan de coca, Galician fillet, sherry caramelised onions and melted picos blue cheese) 🔪 Galician beef cheek cooked in Rioja 🔪 French onion soup with Galician beef cheek 🔪 Txuleta steak ta...
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Directions: 1. Score the tenderloin and sprinkle liberally with kosher salt. Let sit in fridge for 1 hr. Pat dry, blow dry on cool for 1 min and add seasoned salt. 2. Preheat an oven safe pan for 3 min on high. Add a drizzle of olive oil and sear for 2-3 min on each side. 3. Add the butter, chives, parsley, dijon, crushed peppere, balsamic, soy sauce and tiny pinch of salt to a food process. Pulse until smooth. 4. Add the butter all over the tenderloin and roast at 300F until internal temp reaches 130-135F. Mine took 25 min. My thermometer broke so I did the hand check 🤣. 5. Let tenderloin rest. 6. In the pan you roasted the tenderloin in, add in your shallot and sautee for 3 min on medium. 7. Add in wine and broth. Let it reduce on medium to 1/3. Add in creme fraiche and mix. Cook for 1
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