Chateaubriand, Milk Stout Butter, Red Wine Jus and Grilled Seasonal Vegetables

1. To make the red wine sauce. Heat the oil in a large saucepan, then fry the beef trimmings for a few minutes until browned. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for 10 minutes, stirring frequently, until the shallots have turned golden brown.

2. Pour in the red wine vinegar and let it bubble for a few minutes stirring to remove any ‘frond’ (the nice charred bits) from the bottom of the pan, the vinegar should be almost evaporated.  Add the red wine and simmer until reduced by two thirds This will take around 30-40 mins. Now add the beef stock and bring to the boil again. Lower the heat and simmer gently for 45 mins to an hour. Strain the liquid through a fine sieve, taste for seasoning and set aside. Considering all the liquid, you should only end up with around 200 - 250ml of Jus.

3. At the point of adding your beef stock to the jus,  remove the beef from the fridge, allowing it to sit at room temperature for at least 40 minutes to an hour before cooking. As we’ll be cooking this rare to medium rare, we don’t want the centre to be fridge cold. Generously season with smoked salt and set aside.

4. You can make the milk stout butter a day ahead. Start by adding a can of milk stout in a pan, reduce until it becomes a syrup. This should yield around 2-3 tablespoons. Make sure your butter is at room temperature. You can use a stand mixer, or bring the butter together by hand. Add in 2 tablespoons of the milk stout syrup and the salt to the softened butter. Mix well, ensuring an even colour. Finally add in your finely chopped parsley and mix well again. Pop the butter into a tub or roll into a ballotine in cling film. Keep in the fridge until ready to use, will last for a 3 days refrigerated or you can freeze any leftover for later use.

5. To cook your Chateaubrian, set your grill to a low temperature (around 120C). Place your steak on the grill. You’ll be cooking to temperature here and not time. When your steak has reached 43C internal temperature, remove and place into a hot pan on your grill, the sizzle zone on the Phantom Rouge is perfect for this. Sear all sides of the chateaubriand with a few tablespoons of the milk stout butter, the garlic cloves and a sprig of thyme. Keep basting until the meat is glossy and beautiful. We’re just trying to get some colour here and not cook the beef through. Remove and rest on a chopping board while we grill the vegetables.

6. Brush a little olive oil on the carrots and asparagus. Grill the vegetables until al dente and set aside. Pan fry the potatoes in a cast iron pan, add a tablespoon of Milk Stout butter at the end to make sure they’re glossy and seasoned.

7. To bring the dish together, start with 2-3 tablespoons of of Red wine jus in the centre of the plate. Cut the beef into 4 steaks and place in the centre of the jus. Then few spears of asparagus and carrot and a few baby potatoes. Followed by a quenelle of room temperature of Milk stout butter on the steak.

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Happy Grilling!