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Show-stopping Chateaubriand - An Ideal Valentines Treat, at a Very Special Price!

Food and romance have been braided together since the beginning of civilization.

If you would like to tap into this tested, time-proven technique to charm and impress your significant other we would like to present:

**The Walter Rose Valentine’s Day Game Plan**

First, you will need to cook something rich and decadent. May we suggest Stokes Marsh Farm Chateaubriand?!

Chateaubriand is the thickest cut from the large end of the tenderloin. It is prized for being both flavourful and tender. The dish is named after François-René de Chateaubriand, an author and diplomat who served Napoleon, as well as being an avid F.O.O.D.I.E!

Chateaubriand is perfect for Valentine’s day because it is a classic dish made for sharing. What’s more, is we have an AMAZING Valentines Day offer for you: At just £12.50 each (usually £23.80) they’re an absolute steal -  Click here to buy NOW!

 

There are multiple components to this dish, the easiest part is the sourcing (from us obviously) and cooking of the meat, it’s the sauces that have multiple steps, but do not worry we will give you a full recipe below to help you along.

Follow the Walter Rose Valentine’s Day Game Plan and you can’t go wrong!

The Meat

Stokes Marsh Farm Chateaubriand from Walter Rose & Son.

Step one is to order a Chateaubriand from Walter Rose of course,

Preheat oven to 150֯ and season the Chateaubriand with salt and sear on all sides over high heat. Place the roast onto a rack over a tray and place in oven until your probe (it's a good idea to have one) reads 50֯  internal temperature, about 35 minutes.

To make the process go smoother, we recommend you make the jus and the hollandaise well ahead of time and keep them warm. This way, you simply have to prepare the vegetables and potatoes while the roast is cooking.

Making A Quick Jus

Our wonderful chefs (from the catering butchery side of the business) are the best people to teach us how to make a ‘Jus’, made with lean beef trim sinew and silverskin. See instructions above. We can provide this for you.

· start this before cooking the meat

· take about 1kg of lean beef trim, silverskin and sinew

(Walter Rose & Son can provide this as well)

· 2 springs of thyme

· 1 shallot

· peppercorns teaspoon

· 4 tablespoons soy sauce

· 1 litre of water

· 1 teaspoon of cornflour

Heat a large pan over high heat with vegetable oil. Roast the trim and other animal bits until a rich dark brown colour is achieved. Deglaze with water and soy. Add shallot, peppercorns and thyme. Simmer until it has a rich flavour when testing. Make a slurry with the cornflour and a few tablespoons of water.

With the jus at a healthy simmer, slowly incorporate the slurry until it is thick enough to coat the back of a spoon. Season with salt and pepper to taste.

Potatoes

Chateaubriand is traditionally served with small, roasted, new potatoes. We are doing a slightly different version. Peel and cut 2 to 3 new potatoes into 1/2 inch slices. Poach new potatoes in olive oil (enough to cover the potatoes) with rosemary and thyme under medium low heat for 10 to 15 minutes or until it is tender enough for a knife to easily pierce through it. Drain and set aside. When ready to serve, set a pan to medium heat and fry only one side of the potatoes in vegetable oil until brown and crispy. Put on paper towels to soak up excess oil.

Carrots

Take 4 baby carrots and place in a small pan over medium heat with 1/3 cup of water and 1/3 cup of butter, cover in parchment paper or wrap in cheesecloth. Occasionally pour some of the liquid over the top of the carrots to keep it moist. The cheesecloth or parchment paper will help keep the heat in and keep the carrots moist. The carrots should be done in about 10 minutes.

Greens and Mushrooms

Blanche small slices of courgette and 6 spears of asparagus. Slice 6 to 8 button mushrooms and sauté in butter with salt and pepper over medium heat with a sprig of thyme until browned.

Hollandaise Sauce

· 3 egg yolks

· teaspoon of lemon juice

· 1/2 cup of melted unsalted butter

· A pinch of salt

· pinch of cayenne pepper

Chateaubriand is traditionally served with Béarnaise sauce but for this recipe we are sticking with Hollandaise, the ‘mother sauce’ of Béarnaise.

Whisk the egg yolks and lemon juice in a stainless-steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.

Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat and whisk in the salt and cayenne pepper. Cover and keep warm until ready to use.

To Serve

After taking the chateaubriand from the oven, coat it generously with the Jus and let it rest for about 5 minutes. Plate the vegetables and potatoes onto two separate plates. Pour some more jus over the roast, slice and serve. Top with hollandaise sauce.

Finish off with some fine red wine to accompany, a delicious dessert of your choice and your romantic film of choice and your significant other will love you forever!

That is the Walter Rose Valentine’s Day Game Plan complete.

Happy Valentines Day 2020 from all of us here at Walter Rose & Son.

 

 

Please, thanks us later!