Recipe : CHATEAUBRIAND, WITH A PEPPERCORN SAUCE

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)

1tsp Worcestershire sauce

60g butter

125ml beef stock

100ml double cream

DIRECTIONS

FOR THE MEAT

Pre-heat oven on gas mark 5

Heat your pan (no oil needed)

Sear the outside of the meat, all sides- Rare: 15mins - Medium rare: 18 mins- Medium: 20mins- Well 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!