We would like to share a recipe with you every month using our seasonal produce.
For those of you who remember Mackintosh's Brasserie on Chiswick High Road, one of my favourite dishes was the Steak with Four Mustard Sauce which Nick and Cindy have very kindly shared with us for our recipe of the month. They no longer have a restaurant but have a wonderful catering business check out their website www.mackintoshs.co.uk. They use local suppliers for all their produce including Macken Brothers for their meat and provide an exceptional service for all private parties and corporate events.
Pan Roasted Chateaubriand with Bèarnaise Sauce.
450g Chateau of fillet
3 large free-range egg yolks
500ml clarified butter
2 tablespoons white wine vinegar
150ml white wine
1 Shallot chopped
1 bunch tarragon
1 bunch chervil
1 bay leaf
Salt & black pepper
Take your beef out of the fridge to reach room temperature. Preheat your oven to 170c.
Heat a frying pan until very hot, brush the beef with a little oil and seal in the pan making sure it is brown on all sides.
Remove from pan to a baking tray and season with freshly ground salt and black pepper, add a knob of butter on top and roast for 5-10 minutes for medium rare. When beef is cooked to your liking place on a carving board, cover with foil and let it rest until your sauce is ready.
Put the white wine and white wine vinegar into a saucepan add 1 shallot, 3 tarragon stems, a few white peppercorns, a bay leaf and the zest of 1 lemon, bring to the boil reducing by a third then leave to cool.
Place the egg yolks in a mixing bowl over another bowl of hot (but not boiling) water and whisk the yolks until they double in mass and turn pale. Sieve the wine and vinegar reduction onto the egg yolks, add the warm water and beat together. Slowly add the warm melted clarified butter to the egg mix gently whisking all the time.
Add a handful of chopped tarragon, chervil and the juice of one lemon and season to taste. Keep warm over the hot water till needed.
Serve the sliced beef with a little bĂ©arnaise on top or in a ramekin on the side.