oks letterbox co PREP & COOKING TIME : 30MINS SERVES 4
INGREDIENTS FOR THE MEAT Chateaubriand steak 500g
Spring Rosemary
Salt and pepper to taste
PEPPERCORN SAUCE 3tbsp peppercorn (in the pestle and mortar)
1 shallot
1tsp Worcestershire sauce
60g butter
125ml beef stock
100ml double cream
CHATEAUBRIAND, WITH A PEPPERCORN SAUCE
DIRECTIONS FOR THE MEAT
Pre-heat oven on gas mark 5 Heat your pan (no oil needed) Sear the outside of the meat, all sidesRare: 15mins Medium rare: 18 minsMedium: 20minsWell done: 25mins
PEPPERCORN SAUCE Melt the butter and add the shallot, cook till golden brown Add the Worcestershire sauce and cook for 1minute Add the peppercorns and the stock, cook for 5minutes on a medium heat Add the cream and bring to a boil, let it then simmer on a low heat for 10-15mins. Then serve in a heated gravy boat We served this with tender stem broccoli (steamed, then fried with oil and garlic), chips from the local chippy, and my very own peppercorn sauce above! Perfection!
