Chateaubriand steak, the finest part of the fillet, served with roasted shallots, blanched seasonal cabbage and a confit of shallot and wholegrain mustard. Roasted new potatoes on the side.
Pre heat oven to 180 degrees.
Lightly rub the olive oil all over the steak. Season on both sides with salt and pepper.
Heat a heavy based pan to a medium heat and seal on both sides until nicely golden brown, When caramelised all over transfer to a roasting tray and cook for 6 to 8 minutes depending on the thickness of the steak. Remove from the oven and allow to rest for at least the same amount of cooking time. All of the resting juices left over should be added to the sauce. When ready to serve heat your steak back up in a very hot oven.
Place the shallots in a heat proof bowl. Cover with boiling water and leave for 5 minutes. This will make them easy to peel. When peeling the shallots be sure to leave the root end attached as this will keep them together while cooking.
Melt half of the butter. When foaming add the shallots to the pan. Using a pair of tongs turn the shallots as they begin to colour. Every time the butter drops down from foaming add another knob. Dont be tempted to add to much butter in one go, you want to keep it foaming at all times. After around 8 to 10 minutes and nicely coloured all over add the thyme followed by balsamic vinigar. Immediatly cover with tin foil and place in the oven to cook for 5 minutes.
Remove the pan from the oven and spoon out the shallots 1 by 1 onto a clean roasting tray. Dont try and save time at this point by tipping the shallots out in 1 go as they will lose there shape!
Reheat in the oven when ready to serve.
Remove any outer tough leaves from the cabbage.
Remove the central white stalk from the cabbage. Cut the leaves into neat batons of equal size. Blanch in boiling salted water. Drain and season lightly with salt and pepper.
Grate the horseradish into half of the cream and bring to the boil along with the thyme. Remove from the heat and allow to infuse for 10 minutes. Pass through a sieve and add to the remaining cream. Whisk to soft peaks and keep in the fridge until ready to use. Take a spoon dipped in boiling water place a quenelle of cream on top of the beef and serve immedietly.
Bring the potatoes to the boil in salted water, turn down to a simmer and cook until tender.
Drain and allow to cool for 5 minutes before slicing in half lengthways.
Heat a pan and add the olive oil. Place the potatoes in the pan cut side down. When the potatoes begin to colour add a couple of knobs of butter, a sprig off thyme and 2 pieces of crushed garlic. Now start to toss the potatoes together in the pan so all of the garlic and thyme release there flavour. Its important that they are not finely chopped as they will burn in the pan and stick to the potatoes.
Remove the garlic and thyme from the pan and serve the potatoes in a side dish
Peel and finely slice the shallots and garlic. Add to a pan along with the bay leaf and red wine. Reduce by half. Add the veal stock and reduce down to the desired consistency.
Pass through a sieve and rub a knob of butter across the surface,this will help prevent a skin from forming.
Make sure everything is hot.
Arrange a neat pile of cabbage in the center of the plate. Place the steak/shallot confit on top. Spoon 3 shallots around the meat, finish with a generous amount of sauce. Serve the potatoes in a side bowl to avoid over crowding the plate.
«The thickness of the meat will determine how long you should cook it for. For example a piece of meat an inch thick will only need to be pan fried and rested where as a piece 2 inches thick will need to go through an oven and rested.»