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02 January 2013,01:40 by
J.Sujatha

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POT ROASTED CHATEAUBRIAND WITH DIJON MUSTARD & HERB CRUST

Pot roasted chateaubriand with Dijon mustard and herb crust – an excellent meat recipe for the whole family! Everyone loves this dish because of its tasty ingredients. Every bite is packed with juicy savor and delicious seasonings that arouse your daily appetite.
Serves :
4

Preparation Time :
45 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Preheat the oven to Gas Mark 7/220°C/425°F.
  • Seal the meat by browning it all over for 3-5 minutes in the hot oil in a roasting tin.
  • Put the meat on one side.
  • Place the chopped onion, leek and carrots in the bottom of the roasting tin.
  • Put the fillets on top of the vegetables and cook for 40 minutes, turning the meat every 10 minutes to ensure even cooking.
  • Heat the olive oil in a small casserole, add the quartered carrots and whole shallots and roast until soft.
  • When the meat is cooked leave it to rest for 10 minutes.
  • Meanwhile, put the parsnips and cream in a saucepan and cook until the parsnips are soft.
  • Remove the parsnips, reduce the cream until thick, season, and place in a warm serving dish.
  • Mix together the ingredients for the herb crust.
  • When everything is ready to serve, slice the steak into 4 portions, sprinkle with the herb crust mixture and brown under the grill.
  • Place the creamed parsnips on a serving dish, top with the steak and surround with vegetables. Pour over the Red Wine Sauce and serve.

INGREDIENTS

  • 350 grams Chateaubriand
  • 4 tablespoons Cooking oil
  • 1 large onion, peeled and chopped
  • 1 leek, washed and chopped
  • 2 tablespoons olive oil
  • 4 large carrots, peeled and quartered 16 shallots, peeled
  • 500 grams of parsnips, peeled and roughly chopped
  • 150 ml double cream
  • Salt and freshly ground black pepper (to taste)

For the Herb Crust

  • 200 grams chopped fresh mixed herbs
  • 3 tablespoons Dijon mustard
  • 2 cloves garlic, peeled and crushed
  • 250 grams breadcrumbs
  • Salt and freshly ground black pepper (to taste)

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