Chateaubriand served

Prep time & cook time: 15 to 20 minutes. Servings:  1 or 2 portions ( dependant on steak size)


  • x 1 450g Chateaubriand
  • x 2 Truffle gratin
  • 40g Salted butter
  • 100g Banana shallots
  • 4g Thyme
  • 5g Peeled garlic
  • 500ml Red wine
  • 500ml Veal glace


1. Remove from packaging and allow to breath.

2. Place the truffle gratin onto trays ready to bake.

3. Melt the butter in a pan and add sliced shallots thyme, garlic and cook out for 5-6 minutes.

4. Add the wine and reduce down until syrupy then add the veal glace and simmer until glossy and dark sauce has been achieved , then pass through a chinois and set to one side until required.

5. Seal the Chateaubriand in a hot pan then baste with butter, thyme, rosemary and garlic and then place in the oven to cook for approx. 15-20 minutes for medium rare, allow to rest for 15 minutes before carving.

6. Serve with tenderstem broccoli , caramelised carrots, truffle gratin and the sauce.