Perfect for bonfire night, this home-smoked beef fillet will impress your friends and family!
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.
Pick the parsley and thyme leaves off the stalks.
Peel the garlic cloves.
Place the herbs and olive oil in a blender jug, and blitz until smooth.
Adjust the seasoning.
Pre-heat the oven to 200'C.
Wash and scrub the potatoes. You can peel them if you prefer, and cut in half.
Drizzle the potatoes with the maple syrup, half the butter, salt and pepper and place in the oven.
Allow to cook for 30 to 40 min.
Remove from the oven and crush.
Now slice and wash the cabbage, leave it quite chunky as its nice to retain some texture.
Place in a large, hot pan with the other half the butter, salt and pepper.
Cover with a lid and cook for 2 minutes.
You want the cabbage to be steaming with the water that was left on it as you washed it.
If the pan sounds too dry, remove the lid and add a drop more water.
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.
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 on the bed of greens.
«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.»