A beautiful piece of 16 oz steak sourced from an award-winning butcher in Wiltshire is the main event of this menu. This steak comes from grass-fed herds and is prepared by expert butchers with over five decades of experience. Through cooking this menu you’ll learn the techniques, ideal cooking and resting times for a chateaubriand to achieve the perfect finish on this premium cut of beef. I start by searing the Chateaubriand evenly on both sides on a piping hot pan and basting it in butter before finishing it in the oven. While I recommend a medium rare finish, I’ve provided instructions for cooking anything from rare to well-done keeping everyone happy. Once cooked, it’s key to rest the meat and allow it to reabsorb some of the cooking juices before slicing and serving.

Chateaubriand is my go to menu when I’m looking to impress someone and my guidance will give you the confidence to cook this cut of beef like a pro. I’ve paired the steak with a classic and indulgent béarnaise sauce finished with fresh tarragon. This sauce requires skill and it’s important to note when adding the clarified butter to emulsify, to pour it in a light steady stream while constantly blending. Adding the butter too quickly could cause the sauce to split. Lightly spiced sweet potato fries, made crispy with a polenta coating and a simple salad round out the feast.