We use cookies to help this site deliver the best possible experience.   Remove this notice.

Hay baked beef fillet and hassleback potatoes Recipe

Ingredients for people


    For the meat
  • Chateaubriand steak(s) 200g : 6 whole
  • Hay : 500 g
  • Freshly ground black pepper : 6 Turn
  • Maldon salt : 6 pinch(es)
  • Sunflower oil : 30 ml

    For the sauce
  • Rosemary sprig(s) : 3 whole
  • Fresh thyme : 3 sprig
  • Olive oil : 200 ml
  • Garlic clove(s) : 3 whole

  • For the garnish(es)
  • Floury potato(es) : 6 whole
  • Unsalted butter : 75 g
  • Olive oil : 50 ml
  • Maldon salt : 5 pinch(es)
  • Freshly ground black pepper : 3 Turn
Method
  • 1For the meat

    Line a deep pot or a roasting tin with a double layer of foil.

    Soak a handfull of the hay in cold water for about 10 minutes, then drain, and squeeze out any excess water. Set aside until needed.

    Pre-heat the oven to 200'C.

    Heat a heavy based pan to a medium-high heat. Add the sunflower oil and seal the chateaubriands on all sides until nicely golden brown. When caramelised all over transfer to a cooling rack that fits in the pre-prepared tray.

    Place the remaining dry hay in the foil-lined roasting tray, and place over a high heat. Get the hay smoldering: if the hay does not catch fire, use a blow torch or a lighter to ignite it. Once the hay gets smoking, place the soaked hay over it, followed bythe cooling rack with the chateaubriands. Place a lid on the tray or a double layer of tin foil. Lower the heat to medium low, and leave to smoke for 5 minutes.

    Transfer the tray to the pre-heated oven, and leave to cook for about 8 to 10 minutes, depending on the degree of doneness you want.

    Remove from the oven and allow to rest for at least the same amount of cooking time.

  • 2For the sauce

    Pick the rosemary and thyme leaves off othe stalks.

    Peel the garlic cloves.

    Place the herbs and olive oil ini a blender jug, and blitz until smooth.

    Adjust the seasoning.

  • 3For the garnish(es)

    Wash and scrub the potatoes. You can peel them if you prefer.

    Pre-heat the oven to 200'C.

    Place each potato next to the handle of a wooden spoon, and slice across: you want to fan out the potatoes, but not separate each slice.

    In a roasting tin or an oven-proof pan, heat the butter and olive until foaming, and just beginning to brown. Toss the potatoes in the hot fat, and roll around to cover completely.

    Place the tray or pan in the oven, and leave to roast for about 45 minutes to an hour. Every 15 to 20 minutes, toss the potatoes about to get all sides crisp.

  • 4To plate

    If necessary, warm through the chateaubriands in the oven.

    Any pan juices should be drizzled over the steaks and potatoes along with the herb oil. Serve with greens of your choice.

Chef's tip

«The steaks can be smoked a day ahead of time: simply chill them, pot and all, as soon as they are cool enough to refrigerate.»

Perfect for bonfire night, this home-smoked beef fillet will impress your friends and family!

Rate this recipe :

(4 votes)

  • Preparation  45mins
  • Cooking time  30mins
  • Rest time  20mins

·