Chateaubriand with horseradish gratin, honey roasted parsnips and foie gras
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Chateaubriand with horseradish gratin, honey roasted parsnips and foie gras
Meat and poultry recipes
Main course recipes




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INGREDIENTS
6 whole Chateaubriand steak(s) 200g
12 pinch(es) Maldon salt
6 Turn Freshly ground black pepper
75 ml sunflower oil
800 g Desiree potato(es)
50 g Horseradish
2 whole Garlic clove(s)
0.5 bunch Flat leaf parsley
600 ml Double cream
600 ml Semi-skimmed milk
12 pinch(es) Fine salt
3 whole Parsnip(s)
6 sprig fresh thyme
85 g Honey
30 g Unsalted butter
300 g Uncooked foie gras
30 g Sultana(s)
20 ml Reduced balsamic vinegar
75 ml olive oil
25 ml cognac
 

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DIRECTIONS
01
For the gratin : Preheat the oven to 180'C

02
Peel the potatoes and slice into 2mm thick slices using a mandoline or sharp knife

03
Peel and finely dice the garlic

04
Peel and finely grate the horseradish

05
Roughly chop the parsley

06
In a large saucepan, bring the milk and double cream to the boil

07
Stir in the garlic and grated horseradish to the pan and cook for one minute

08
Add the potatoes to the pan and season with salt

09
Bring back to the boil and then add half of the the chopped parsley

10
Remove the potatoes from the pan using a slotted spoon and place in a deep baking tray

11
Spoon over any remaining cream and place the tray in the oven and cook for 40 minutes until the top is golden brown

12
Check the potatoes are cooked using a skewer

13
For the parsnips : Peel the parsnips and cut lengthways into quarters

14
Place in a baking tray with the seasoning, thyme and oil

15
Roast in the oven for 45 minutes until soft and caramelised on the edges

16
Pour on the honey, making sure all of the parsnips are coated and then return to the oven for 5 minutes

17
For the vinagrette : Soak the raisins in the cognac for 15 minutes

18
Mix in the honey, balsamic vinegar, remaining parsley and olive oil

19
Stir to make a vinaigrette

20
Taste the vinaigrette and adjust with more honey or olive oil to achieve a balanced flavour

21
For the beef and the foie gras : Cut the foie gras into six pieces approximately 1cm thick

22
Keep refrigerated until the steak is cooked

23
Season the beef with salt and black pepper

24
Heat a frying pan until very hot and add a splash of sunflower oil

25
Sear the steaks on all sides and then transfer to the oven to finish cooking

26
Depending on the thickness of the steaks and the degree to which you need it cooked this will take between 10 and 15 minutes

27
Allow the steak to rest for 5 minutes before serving

28
Whilst the steak is resting, begin to plate the dish

29
Use a stainless steel ring to cut the gratin and then place the gratin servings in the middle of each plate

30
Drizzle the vinaigrette around the edge of the plate

31
Heat a frying pan until hot

32
Season the foie gras with Maldon sea salt and then sear the foie gras for 15 seconds on each side

33
Remove from the pan and finish plating the dish

34
Place the steak on top of the gratin

35
Carefully place a few of roasted parsnips on top and then finish the dish with the foie gras

36
Serve immediately.

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