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Chateaubriand with Béarnaise-Sauce and Potato and Speck Gratin
Recipe by Sam Gant
- Steps
- Ingredients
Steps
- Preheat oven to 200 C.
- Place the potatoes in a saucepan of salted water and place over high heat. Bring to a boil, and cook until potatoes are just tender, about 10 minutes. Remove from heat and when cool enough to handle, slice into ½ cm thick slices. Set aside.
- Meanwhile, place the shallots, speck and garlic in a frypan, place over medium heat and cook, stirring, until shallot is translucent, about 3 minutes. Remove from heat and set aside.
- Place a slice of cooked potato inside 4 x ¾ cup capacity ramekins. Layer some of the cooked speck and shallot mixture, add a little cream, then some grated cheese. Continue layering until ramekin is full, finishing with a cream and cheese layer. Place ramekins on a baking tray and place in the oven to cook until browned on top, about 30 minutes. Remove from oven and set aside.
- Meanwhile to cook the Chateaubriand, rub the beef pieces with olive oil and season with salt and pepper. Heat a grill pan on high heat. Add the beef and butter and grill until caramelised on all sides, about 3-4 minutes. Transfer the grill and beef to the oven and continue cooking until cooked medium rare, about 15 minutes. Remove the beef from the oven and set aside to rest, about 8-10 minutes.
- Meanwhile, to make the Bearnaise sauce, place the chopped shallots, vinegar, white wine and tarragon into a metal bowl and sit on top of a saucepan of simmering water set over high heat. Allow to heat until reduced to about 3 tablespoons, about 3 minutes. Once reduced turn down to a simmer, add egg yolks and whisk to combine. Add the butter cubes, one at a time, while whisking, until thickened and smooth, about 1-2 minutes. Remove from heat, season and set aside.
- Meanwhile, to cook the asparagus, place olive oil in a frypan and place over high heat. Season the asparagus and add to the frypan. Fry until cooked but still crunchy, about 3-4 minutes. Remove from heat.
- To serve, place a gratin on each plate and place the asparagus lengthwise next to it. Slice the eye filet around 8mm thick and place onto the asparagus, top with béarnaise sauce and season with salt and pepper.
