This Easter we’re not in Poland, so there will be no eggs colouring and all the unnecessary stuff, what there will be however, is a gorgeous piece of beef, lovingly trimmed for me by a nice guy behind Waitrose’s meat counter.
It’s the first time we’re making chateaubriand, the first time I coughed up 40 quid for a piece of meat as well. But it was well worth it.
We took it out of the fridge 3 hours before cooking, seasoned well with salt and pepper, massaged some good olive oil in it, sealed on the frying pan all over and put in the hot oven (180 celsius) and cooked for about 15-20 mins. Both us and our guest Jedrus, huge beef enthusiast, like our steak medium rare to medium, so I’m proud to say we succeeded big time, as shown on the pictures, the meat was beautiful, juicy, tender like cotton and very, very tasty.We served it with a selection of sauces provided by Jedrus’s work as well as good old bearnaise.
Great company for the beef were roasted potatoes-according to Hugh Fearnley- Whittingstall, the best method is to quickly boil them for about 5 minutes, put a tray with some olive oil in the oven to warm the oil up and then toss the spuds in the hot oil, so that it sizzles.Season them with rock salt and pepper, as well as thyme or oregano and roast off, until gorgeous and crispy on the outside and soft inside.
Nice green salad a must.
Dessert tonight was a chocolate mousse, which,when first made, Florian described as “better than Gu”. Now that’s a compliment! 🙂
It’s probably not the healthiest of options, taken the amount of double cream needed to make it, but we love it.
- 50 g of good cooking chocolate, as good as one can get
- 150g double cream
- 25 g sugar
- 1 egg white
- some amaretto
- a few amaretti biscuits, crushed.
Heat up half of the cream, melt the broken chocolate in it, careful not to burn it. Stri well and cool down above the pan of cold water.Add the other half of the cream and amaretto.
Beat up the egg white with sugar, fold in the chocolate mixture.
Generously sprinkle crushed biscuits on top.
Chill for 2-3 hours before serving.
Julka loved it….
