Chateaubriand with roasted shallots, savoy cabbage, horseradish cream and a red wine sauce Recipe

Prime fillet steak served with roasted shallots and buttery cabbage and finished with a fresh horseradish cream.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the meat
  • Chateaubriand steak(s) 200g : 6 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Frying oil : 0.2 L
  • For the vegetables
  • Savoy cabbage(s) : 1 whole
  • Unsalted butter : 150 g
  • Banana shallot(s) : 6 whole
  • Garlic clove(s) : 2 whole
  • Balsamic vinegar : 50 ml
  • Fresh thyme : 3 sprig
  • Bay leaf (-ves) : 2 whole
  • For the garnish(es)
  • Fresh horseradish : 75 g
  • Double cream : 200 cl
  • Watercress : 1 bunch
  • For the sauce
  • Banana shallot(s) : 1 whole
  • Red wine : 500 ml
  • Dehydrated veal glaze : 50 g
  • Garlic clove(s) : 1 whole
  • Bay leaf (-ves) : 1 whole



    Pre heat oven to 180 degrees.
    Lightly rub some 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 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.After around 2 or 3 minutes and when nicely coloured all over add half the thyme and bay followed by balsamic vinegar. Immediately cover with tin foil and place in the oven to cook for 5 minutes.

    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 remaining 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 steak and serve immediately.

    Pick the top leaves from the watercress and refresh them in cold water.

    Place the leaves to the side of the steak when plating up.


    For the sauce
    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.

    To serve.
    Place a spoon of the sauce in the middle of the plate, top with the rested steak, then the horseradish cream, add the roasted shallot to the side of the steak and finish the dish with the watercress leaves.

Chef's tip

«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.»

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