Chateaubriand I was one of the first dishes uploaded to the blog, 4 or 5 years ago. I think the August weekend with excellent food and wine will become a tradition, so we splashed £60 on a piece of beef, £18 on a bottle of Amarone, baked off some dauphinoise potatoes, made side dish of glazed carrots and Jedrus made blue cheese sauce. He authorized me to publish the fact, that he used some blue stilton, a small clove of garlic, some cream, parsley and a splash of mayo,lovingly blizted it into smooth, beautiful, unhealthy sauce. We served it alongside of bernaise and pepper sauce, both hardly touched, so good the cheese sauce was.

The fillet itself cooked just like a steak, only an XL size, rested, soft, flavoursome, amazing. Life is good.