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We ❤ Chateaus

We ❤ Chateaus

Wednesday, 22 April 2020 17:19:15 Europe/London

It’s easy to see why they are found on the menus of many of our top restaurant clients and now you can enjoy them at home. 

Our USDA Creekstone Farm Chateau is from Hereford and Angus grain-fed breeds, they are well marbled and a real indulgent treat.

Our Wexford Valley Chateau is from select Steer breeds, grass-fed and full of flavour.

Both are cut from the centre of the tenderloin, it's naturally a very lean and tender cut. Traditionally they are enjoyed as a whole roasting joint however they can also be cut into and served as individual fillet steaks.

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Chateau, Béarnaise & Chips

For the chateau

Wexford Valley or USDA Creekstone Farms Chateau

1 tbsp olive oil

75g/3oz butter

4 small stem cherry tomatoes on the vine

4 large chipping potatoes, cut into 1x7.5cm/½x3in batons

1 large bunch watercress

For the béarnaise sauce

2 tbsp tarragon vinegar

50ml white wine 

1 tsp white peppercorns

1 small banana shallot, finely diced

4 eggs - yolks only

¼ lemon, juice only

200g butter, melted

salt and freshly ground black pepper

2-3 tbsp chopped tarragon leaves


  1. To make the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil.
  2. Simmer until the liquid has reduced by half.
  3. Remove the peppercorns then pour into a medium bowl.
  4. Add the egg yolks and whisk well, then add the lemon juice.
  5. Place over a pan of simmering water and whisk together until thickened and light in colour.
  6. Gradually add in the melted butter, whisking constantly.
  7. Season with salt and black pepper and add the chopped tarragon leaves.
  8. Turn off the heat and leave the bowl over the pan until ready to use
  9. For the chateau, preheat the oven to 200C/400F/Gas 6.
  10. Season the chateaubriand with salt and freshly ground black pepper.
  11. Heat a large ovenproof frying pan until hot, add the oil and half the butter then add the beef and seal on each side until browned, adding the rest of the butter as you go, basting the beef with it.
  12. Transfer to the oven and roast for 15-20 minutes, (depending how you like your beef).
  13. Remove from the oven, turn over and allow to rest for at least 15 minutes.
  14. Meanwhile, place the cherry tomatoes onto a roasting tray and place in the oven for 8-10 minutes until just bursting.
  15. Heat a deep fat fryer to 160C/320F.
  16. Carefully place the potato batons into the fat fryer in batches and fry for 3-4 minutes, or until tender but not coloured.
  17. Remove the fries then increase the heat on the fat fryer to 190C/375F and return the fries to the fryer and cook for 2-3 minutes until golden-brown and crisp.
  18. Remove with a slotted spoon and drain onto kitchen paper then season with salt and a little black pepper.
  19. To serve, carve the rested beef chateau into thick slices and place onto the serving plate. Pile the fries and tomatoes alongside then finish with a dollop of béarnaise and handful of watercress.
Posted in Foodie News By

Sally Hixson

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