Celebrate love with an unforgettable dining experience at home. Our Valentine’s Box is crafted for couples who appreciate fine dining, featuring our luxurious and tender Chateaubriand steak and a perfectly paired Claret red wine from St John. This exquisite duo promises a night of indulgence, delicious rich flavours, and (if you are lucky) romantic moments.
Below is a very simple recipe to follow, that has been created for sharing
So uncork the romance, light the candles and make this Valentine’s Day truly special.
FOR DELIVERY AND CLICK & COLLECT AT FROM EC1 ONLY
Grilled Chateaubriand with Roast Vegetables & Red Wine Sauce
Ingredients - Serves two
500g Turner & George Chateaubriand
1 tbsp unsalted butter
2 cloves garlic
1 spig of rosemary
3 sprigs of thyme
Maldon sea salt and ground black pepper
Handful of Chantenay carrots, larger ones sliced in half
1 courgette, halved and sliced into half moons
5 banana shallots, peeled and halved
2 tbsp olive oil
1 tsp dried oregano
Small bunch of Piccolo tomatoes, on the vine
Maldon sea salt and ground black pepper
125ml St John Claret red wine
30g shallot, finely chopped
50g unsalted butter
1 litre beef stock
1 tsp Dijon mustard
Method
Preheat your oven to 200°C (400°F).
Toss the carrots, courgette and shallots with olive oil and season with the oregano and salt, and pepper.
Spread on a baking tray and roast for 15-20 minutes. Add the tomatoes halfway through and mix to combine and roast until golden and tender.
Pat the Chateaubriand dry with a paper towel and season Maldon sea salt.
Heat a grill pan over high heat. Sear the beef for 2–3 minutes per side until a golden crust forms.
Lower the heat and add the butter, garlic and herbs. Once the butter melts down, baste the Chateaubriand continually and cooking for 10–15 minutes, turning occasionally, until the internal temperature reaches:
50°C (122°F) for rare
55°C (130°F) for medium-rare
60°C (140°F) for medium
Remove from heat and let it rest for 10 minutes before slicing.
For the red wine sauce, cook the shallots in 20g of the butter, until soft and then add the Claret and cook until reduced to a glaze.
Add the beef stock and mustard and continue simmering until reduced by three-quarters, then finish by whisking the rest of butter in for a sheen on the sauce. Check for seasoning
To serve, slice the Chateaubriand and plate on a sharing platter alongside the roast vegetables and drizzle with the red wine sauce - with two glasses of Claret to compliment.
(You might need another bottle.)
