Callum’s Chateaubriand for two


This week’s food blog looks to our locally sourced meat selection for some Valentine’s dinner inspiration; they do say the best way to the heart is through the stomach.

The Food Hall butchers have all the cooking advice you might need for whatever cut of meat you’re interested in, and today Callum gives us a recipe for a delicious Chateaubriand in red wine sauce.

Ingredients

Two cuts of Chateaubriand courtesy of the Bowland Food Hall butcher counter

Butter and Olive oil for frying

Salt and Pepper to season, try the Halen Môn Sea Salt shown in last week’s Food Hall Friday.

½ cup of dry red wine

1 shallot – finely chopped

1 cup of beef stock

Method

Melt a spoon of butter and drop of oil in a frying pan and place all sides of the meat on the heat for at least 3 minutes until brown. Once this is done transfer the meat to a roasting tin and place in the oven.

Cook for 15-23 minutes depending on how you like it (rare, med rare etc)

Once oven cooked transfer the steaks to a warm plate and cover loosely with a piece of foil for 15 minutes in order to rest.

Whilst the cooked meat is resting it’s time to make the red wine jus!

Melt some more butter on a medium heat and add the chopped shallot, cook this for about a minute.

Add the wine and bring mixture to the boil, then reduce heat to medium low and simmer for 3 minutes. Add the beef stock and simmer for 10 -12 minutes until the jus has thickened.

Serve the Chateaubriand with the sauce and some locally sourced maris peer potatoes cooked in your favourite way! We prefer French fries with truffle oil.

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