Chateaubriand fillet with horseradish & cayenne breadcrumb

Name: Chateaubriand fillet with horseradish & cayenne breadcrumb | Asda Good Living
Total time: 1 h 30 min
Yield: 6
Cuisine: British
Ingredients: 800g Extra Special Chateaubriand Beef Fillet; 75g dried breadcrumbs; 2 tsp Extra Special Horseradish Sauce; 2 tsp chopped thyme leaves; 1/2 tsp cayenne pepper; 1 lemon, zested; 40g butter, melted; 2 tbsp sunflower oil; 250g pouch Extra Special Concentrated Beef Stock; 25g Epicure Creative Cooks Mixed Mushrooms; 1 shallot, finely chopped; 100ml red wine; 4 tbsp double cream

Chateaubriand is the leanest, most tender cut of beef – perfect for a special occasion. The flavoursome meat in this recipe is complemented by the spicy horseradish and cayenne pepper.

By Asda Good Living,21st September 2015

(1 votes)

Cook: 1 Hour 30 Mins

Serves: 6

Price: £5.40 per serving

Nutritional Information

Each 227g serving contains

Energy
1682kj
402kcal

20%

Fat
22.7g

High
32%

Saturates
11.1g

Med
56%

Sugars
0.9g

Low
1%

Salt
0.45g

Med
8%

of your reference intake.
Typical energy values per 100g:
741kj/177kcal

Ingredients

800g Extra Special Chateaubriand Beef Fillet

75g dried breadcrumbs

2 tsp Extra Special Horseradish Sauce

2 tsp chopped thyme leaves

1/2 tsp cayenne pepper

1 lemon, zested

40g butter, melted

2 tbsp sunflower oil

250g pouch Extra Special Concentrated Beef Stock

25g Epicure Creative Cooks Mixed Mushrooms

1 shallot, finely chopped

100ml red wine

4 tbsp double cream

Method

Remove the beef from the fridge 30 minutes before cooking. Pre-heat the oven to 200C/180C Fan/Gas 6. Mix the breadcrumbs, horseradish, thyme, cayenne, lemon zest and butter together in a bowl.

Heat the oil in a frying pan and brown the beef all over. Remove from the pan and season. Keep the juices – you’ll need them to make the red wine sauce.

Put the beef in a roasting tin. Top with the breadcrumb mixture, pressing down so it sticks. Cook in the oven for 20 minutes (medium rare), 25 minutes (medium) or 30-35 minutes (well done). Leave in a warm place for 15 minuets to rest.

Meanwhile, make the sauce. Dilute the stock with 300ml water in a pan, then heat until boiling. Pour over the dried mushrooms in a bowl. Leave for 15 minutes. Drain, reserving the liquid. Chop the mushrooms.

Put the shallot, wine and reserved juices in the pan used for the beef. Cook until reduced by half. Add the mushrooms and cream. Cook gently for 1 minute before serving.

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