Chateaubriand fillet with horseradish & cayenne breadcrumb

Chateaubriand fillet with horseradish & cayenne breadcrumb

Chateaubriand is the leanest, most tender cut of beef – perfect for a special occasion. The flavoursome meat in this recipe is complemented by the spicy horseradish and cayenne pepper.

By , 21 September 2015
Chateaubriand fillet with horseradish & cayenne breadcrumb
  • Ready in: 90 mins
  • Serves: 6
  • Price: £5.40 per serving
Nutritional Info
Each 227g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 1683KJ 402KCAL
of your reference intake.
Typical energy values per 100g: 741kJ/177kcal.
  • 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.

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