Chateaubriand With Whisky Peppercorn Sauce
Create a premium dining experience with this perfectly seared Chateaubriand, a classic centrepiece ideal for showcasing quality ingredients on your menu.
Allergens
Contains Milk, Sulphites
Ingredients
- 600g Beef Fillet (centre cut)
- Salt, to taste
- Freshly Ground Black Pepper, to taste
- 3 tablespoons Unsalted Butter, softened and divided
- 2 tablespoons Olive Oil
For the sauce:
- 100ml Whisky
- 300ml Blenders Pepper Sauce
- 120ml double cream
Method
Step 1:
Preheat the oven to 180°C (350°F). Season the beef fillet evenly with salt and freshly ground black pepper.
Step 2:
In a large skillet (preferably cast iron), melt 2 tablespoons of butter with the olive oil over medium-high heat until bubbly.
Step 3:
Add the seasoned beef fillet to the pan. Sear for 3 minutes on each side without moving the meat, browning all exposed surfaces.
Step 4:
Transfer the fillet to a rack in a roasting pan and place it in the oven. Set aside the skillet with any remaining juices for the sauce.
Step 5:
Roast the beef to your desired doneness: about 15 minutes for medium-rare, 20 minutes for medium, or 23 minutes for medium-well.
Step 6:
Remove the beef from the oven and transfer to a warm serving platter. Tent loosely with foil and rest for 15 minutes.
To prepare the sauce:
Step 1:
Heat a small pan.
Step 2:
Add whisky and flambee to burn off excess alcohol.
Step 3:
Add 300ml Blenders Pepper Sauce and whisk.
Step 4:
Add 120ml double cream and whisk to combine.
Step 5:
Slice the fillet on the diagonal and serve with Cheesy Gratin Potatoes.
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