Chateaubriand with Roquefort Butter

Chateaubriand with Roquefort Butter

  • Serves: 2-3

Steak Roquefort is a real treat and chateaubriand cut from the thickest part of the fillet makes it even more so. Our Roquefort butter will impress with its robust flavour and glossy sheen.

Chateaubriand with Roquefort Butter

INGREDIENTS

  • 1Chateaubriand
  • 1 tbsp olive oil
  • Salt and pepper
  • 25g Roquefort cheese
  • 40g unsalted butter

METHOD

  1. Make the Roquefort butter by mashing the cheese, butter and black pepper (no salt) together, form into a roll then chill in a refrigerator.
  2. Heat the olive oil in a hot frying pan and brown the Chateaubriand all over; season and place in a preheated oven at 190°C/Fan 170°C/Gas 5 and cook to your liking.
  3. Remove to a carving board, cover, and then rest for 10 minutes before cutting into thick slices.
  4. Top each Chateaubriand slice with a thin pat of blue cheese butter.
  5. Serve with salad and sautéed potatoes.
Shop the ingredients...

  • Hand Trimmed Centre Cut Fillet

TOTAL: £0
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