A stunning and easy to make sharing Chateaubriand Roast for two

This beautiful cut of grass fed Beef tenderloin is a real restaurant favourite, the 35 day matured beef is naturally tender and succulent and needs only simply seasoned and roasted to perfection to provide a memorable centrepiece sharing roast, best served up sliced with simple seasonal vegetables and a rich red wine gravy.

We’ve taken the simplest of recipes from our chef to ensure this beautiful cut of beef is enjoyed to the full without spending the whole day in the kitchen - less than 1 hour actually!

Step 1 - in a large roasting dish, place halved baby potatoes, carrots & parsnips & red onions - sliced lengthways, cut garlic clove in half through the middle (not top to bottom) then mix all vegetables well with good olive oil to lightly coat seasoning well with sea salt and fresh rosemary leaves. Place in oven at 190C for 40-50 minutes, shaking pan to mix and turn occasionally.

Step 2 - Season the beef well with salt and pepper, in heavy bottomed pan melt butter and olive oil together on hob until bubbling then add the beef, allowing 3 minutes to brown before turning carefully every few minutes until all surfaces of the meat have browned, transfer from pan to roasting tray and place in oven. Keep pan and juices for gravy.

(Cooking times - around 15 minutes for medium rare, 20 minutes for medium and 23/4 minutes for medium/well done)

Remove the Beef from the oven and loosely cover in foil, allowing it to rest for 15 minutes, which gives you time to check on your roasting vegetables and prepare the gravy.

Step 3 - To make your gravy, put pan with beef juices back on medium heat, add smashed garlic cloves and few sprigs of thyme until you can smell the aromas then add our red wine & thyme pouch to the pan and stir gently until warmed through, allow to simmer gently until needed.

Once rested slice the beef in generous portions and plate up or present on sharing platter.

Remove your roasted vegetables from the oven, they should be well coloured, aromatic and crispy around edges, simply plate up or place in sharing bowl and season with sea salt & pepper to suit, using the roasted garlic halves to ‘plate up’ with the beef.

Pour your gravy into gravy boat and take to table - enjoy your beautiful Sharing Roast for two.

For a real table showpiece you can use a large sharing board to present the entire meal - with the Chateaubriand roast in the centre, surrounded by the roasted potatoes and vegetables and the gravy boat on the side - remember to send us a pic!