Chateaubriand fillet with horseradish & cayenne breadcrumb
- 800g Extra Special Chateaubriand Beef Fillet
- 75g dried breadcrumbs
- 2 tsp Extra Special Horseradish Sauce
- 2 tsp chopped thyme leaves
- 1/2 tsp cayenne pepper
- 1 lemon, zested
- 40g butter, melted
- 2 tbsp sunflower oil
- 250g pouch Extra Special Concentrated Beef Stock
- 25g Epicure Creative Cooks Mixed Mushrooms
- 1 shallot, finely chopped
- 100ml red wine
- 4 tbsp double cream
Remove the beef from the fridge 30 minutes before cooking. Pre-heat the oven to 200C/180C Fan/Gas 6. Mix the breadcrumbs, horseradish, thyme, cayenne, lemon zest and butter together in a bowl.
Heat the oil in a frying pan and brown the beef all over. Remove from the pan and season. Keep the juices – you’ll need them to make the red wine sauce.
Put the beef in a roasting tin. Top with the breadcrumb mixture, pressing down so it sticks. Cook in the oven for 20 minutes (medium rare), 25 minutes (medium) or 30-35 minutes (well done). Leave in a warm place for 15 minuets to rest.
Meanwhile, make the sauce. Dilute the stock with 300ml water in a pan, then heat until boiling. Pour over the dried mushrooms in a bowl. Leave for 15 minutes. Drain, reserving the liquid. Chop the mushrooms.
Put the shallot, wine and reserved juices in the pan used for the beef. Cook until reduced by half. Add the mushrooms and cream. Cook gently for 1 minute before serving.
Please drink responsibly. For the facts, visit drinkaware.co.uk.