James Martin Chateaubriand Recipe

This delicious James Martin Chateaubriand is a simple yet impressive dish, perfect for a special meal. The tender beef is paired with a creamy, rich béarnaise sauce and crispy fries. Roasted cherry tomatoes and fresh watercress add a fresh touch, making this meal both hearty and satisfying.

Ingredients Needed

For the Béarnaise Sauce:

• 2 tbsp (30ml) tarragon vinegar
• 50ml (2 fl oz) white wine
• 1 tsp white peppercorns
• 1 small banana shallot, finely diced
• 4 egg yolks
• ¼ lemon, juice only
• 200g (7oz) butter, melted
• Salt and freshly ground black pepper
• 2-3 tbsp chopped tarragon leaves

For the Chateaubriand:

• 2 x 800g (1lb 12oz) chateaubriand, fully trimmed
• 1 tbsp olive oil
• 75g (3oz) butter
• 4 small stems of cherry tomatoes on the vine
• 4 large chipping potatoes, cut into 1×7.5cm (½ x 3in) batons
• 1 large bunch watercress

How To Make Chateaubriand

1. Make the Béarnaise Sauce: In a small saucepan, combine tarragon vinegar, white wine, peppercorns, and diced shallot. Bring to a boil and simmer until the liquid reduces by half. Remove the peppercorns and pour the mixture into a medium bowl. Add the egg yolks and whisk well, then add lemon juice. Place the bowl over simmering water and whisk until thickened and light in color. Gradually add the melted butter, whisking constantly. Season with salt and black pepper and stir in the chopped tarragon leaves. Keep the bowl over the warm pan until ready to serve.
2. Prepare the Chateaubriand: Preheat the oven to 200°C/400°F (Gas 6). Season the chateaubriand with salt and freshly ground black pepper. Heat a large ovenproof frying pan until hot, add olive oil and half the butter, then add the beef. Seal on each side until browned, basting with the butter. Add the rest of the butter as you go. Transfer the pan to the oven and roast for 15-20 minutes, depending on your preferred level of doneness. Remove the beef from the oven, turn it over, and allow it to rest for at least 15 minutes before carving.
3. Prepare the Tomatoes and Fries: Place the cherry tomatoes onto a roasting tray and place them in the oven for 8-10 minutes until just bursting. Meanwhile, heat a deep fat fryer to 160°C/320°F (caution: hot oil). Fry the potato batons in batches for 3-4 minutes until tender but not colored. Remove the fries and increase the heat to 190°C/375°F, then return the fries to the fryer for 2-3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Season with salt and black pepper.
4. To Serve: Carve the rested beef into thick slices and place onto the serving plate. Pile the fries and tomatoes alongside, then finish with a dollop of béarnaise sauce and a handful of watercress.

Recipe Tips

• Rest the beef after cooking: Let the chateaubriand rest for at least 15 minutes after roasting. This helps the juices settle, making the beef more tender and flavorful when sliced.
• Baste the beef while cooking: Keep basting the chateaubriand with melted butter to enhance its flavor and ensure it stays juicy throughout the cooking process.
• Fry the potatoes in two stages: First, cook the potato batons until tender, then increase the heat for the second fry to get them golden and crispy on the outside, creating the perfect texture.
• Don’t overcrowd the fryer: Fry the potato batons in small batches to ensure they cook evenly and become crispy, rather than soggy.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover chateaubriand cool to room temperature. Once cooled, wrap it tightly in plastic wrap or foil, or place it in an airtight container. It will keep in the fridge for up to 3 days.
• Freeze: You can freeze the cooked beef and béarnaise sauce separately. Wrap the beef tightly in plastic wrap and foil, and place the sauce in an airtight container. The beef can be frozen for up to 2 months, while the sauce can last up to 1 month. To thaw, place both in the fridge overnight before reheating.
• Reheat: Heat a frying pan over medium heat. Add a small amount of butter or oil and heat the beef for 2-3 minutes, flipping occasionally until warmed through.

Nutrition Facts

Serving Size: 1 serving (234g)

• Calories: 625
• Total Fat: 51g
• Saturated Fat: 21g
• Cholesterol: 151mg
• Sodium: 153mg
• Potassium: 524mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0.2g
• Sugars: 1g
• Protein: 28g

Try More James Martin Recipes:

• James Martin BBQ Sauce
• James Martin Mushroom Quiche
• James Martin Cauliflower Cheese
• James Martin Yorkshire Puddings