Ingredients

1kg DukesHill Chateaubriand
 
1 tbsp olive oil
30g Ampersand Butter
 
Salt and freshly ground black pepper

For the roasted vegetables:
2 red onions, cut into wedges
3 shallots, halved
1 courgette, thickly sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced
2 carrots, cut into batons (or heritage carrots if available)
2 tbsp olive oil
1 tsp thyme leaves
Salt and freshly ground black pepper

For the jus:
3 shallots, finely chopped
200ml red wine
 
250ml good-quality beef stock
1 tsp Dijon mustard
 
1 tsp balsamic vinegar

For the truffle butter:
60g Ampersand Butter, softened
 
1–2 tsp truffle oil (to taste)
1 tbsp finely chopped parsley
Sea salt

To serve:
DukesHill Truffle & Parmesan Mash
 
A small handful of chopped fresh parsley
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Chateaubriand for Sharing with Red Wine Shallot Jus, Truffle Butter & Roast Vegetables

Rated 5 stars by 1 users

A magnificent centrepiece of tender Chateaubriand, served over a bed of roasted vegetables with a rich red wine shallot jus and melting truffle butter - perfect for relaxed, indulgent entertaining.
Servings 4
Prep Time 25 minutes
Cook Time 45 minutes

Directions

  1. Step 1 Remove the Chateaubriand from the fridge at least 45 minutes before cooking to bring to room temperature.

  1. Step 2 Preheat the oven to 200°C/180°C fan.

  1. Step 3 Toss all the roasted vegetable ingredients with olive oil, thyme, salt and pepper. Spread out in a large roasting tray and roast for 25–30 minutes until tender and lightly caramelised.

  1. Step 4 Meanwhile, prepare the truffle butter by mixing all ingredients together. Shape into a log using baking parchment and chill until firm.

  1. Step 5 Season the beef generously with salt and freshly ground black pepper.

  1. Step 6 Heat the olive oil in a large frying pan over a high heat. Sear the Chateaubriand on all sides until deeply browned. You could add some of the truffle butter and baste at this point if you would like to. Transfer to a roasting dish and place into the oven. Roast for 30-35 minutes for medium-rare, or to your preferred doneness.

  1. Step 7 Remove from the oven, cover loosely with foil and rest for 15 minutes.

  1. Step 8 Meanwhile, make the jus. Return the pan to a medium heat, add the shallots and cook until softened. Pour in the red wine & roasting juices from your beef, scraping up any caramelised bits, and reduce by half.

  1. Step 9 Add the beef stock, Dijon mustard and balsamic vinegar. Simmer until reduced and glossy. Season to taste. Strain and leave to one side.

  1. Step 10 Spoon the roasted vegetables onto a large warm serving platter to create a generous base.

  1. Step 11 Slice the rested Chateaubriand into thick, rustic slices and arrange over the vegetables Finish with slices of truffle butter so they gently melt, scatter with fresh parsley.

  1. Step 12 Serve the platter with a jug of the red wine jus for guests to pour over and enjoy.

Serving Suggestion

  1. Step 14 Serve at the table as a generous centrepiece with DukesHill truffle & parmesan mash on the side for a relaxed yet luxurious sharing feast.