Christmas is over for another year and it’s almost time to ring in the new year with our friends and loved ones.
We’re all in that ‘in between’ phase between Christmas and New Year, and what better way to fill the time than to test out some delicious new recipes.
My Chateaubriand is tender, succulent and a perfect meal to welcome in the new year. Whilst my peppercorn and Béarnaise sauces are the ideal companions to the Chateaubriand, elevating the dish and completing a delicious, comforting meal to celebrate the year and preparing to welcome in the next.
I hope you have enjoyed creating our recipes this year as much as we have loved designing them. See you in 2025 for some more tasty food.
Check out our wide range of cookery classes at www.waterman.house or follow us on Instagram @waterman.house
Chateaubriand
Ingredients
600g Chateaubriand
Dash of oil, rapeseed
1 head of garlic, halved
4 sprigs thyme
25g butter
Salt
Ground black pepper
Method
Preheat the oven to 200C.
Place a pan on the hob on a high heat, then add in the oil. Season the meat with salt and pepper.
Once the oil is hot, brown the meat on all sides until charred. Add in the butter, garlic and thyme, and keep on medium heat for two minutes, basting the meat.
Place the meat on a roasting tray with the butter, garlic and thyme and set in the oven.
For this size of steak, cook for 10 minutes rare, 16 minutes medium/rare, 20 minutes medium, 28 minutes medium/well done and 35 minutes well done.
Always leave the meat to rest for 10 minutes, covered in tinfoil or a clean cloth before serving.
Always slice beef across the grain.
Read more: Spice up your family’s comfort food - Niall McKenna
Peppercorn Sauce
Ingredients
2 tbsp black peppercorns, coarsely ground
2 tbsp white peppercorns, coarsely ground
4 tsp Dijon mustard
2 shallots, chopped
1 clove garlic, chopped
Maldon sea salt
25g unsalted butter
50ml brandy
250ml red wine sauce/jus
150ml double cream
Method
Place the peppercorns in a pan with butter and melt until bubbling, do not burn.
Add in the shallots and garlic, cooking until soft. Then, add in the brandy and reduce by half.
Add in the Dijon with a pinch of salt and stir continuously. Add the jus, reduce by a quarter, then add in the cream and reduce by half.
Taste for seasoning before serving.
Béarnaise Sauce
Ingredients
225g butter
2 tbsp malt or white wine vinegar
½ tsp Dijon mustard
2 egg yolks
10g tarragon, destalked and finely chopped
Freshly ground black pepper
Maldon sea salt
Method
Melt the butter in a pan on a gentle heat, spooning out any impurities or scum. Pour the clear, clarified butter into a clean pan, which you can also do using a sieve. Don’t use the solids which form at the bottom of the pan, these can be discarded.
In a pot, place the vinegar with the ground pepper on a medium heat and reduce by half. Once cooled, place in a bowl with the Dijon mustard and egg yolks, whisking together.
Place the bowl over a pot of hot water and whisk to form a smooth ribbon texture. Once the texture is reached, remove the bowl from the heat and continue to whisk whilst slowly adding in the warm, clarified butter.
Once all the butter is added, the sauce should be a thick consistency which can now be seasoned with salt, pepper and tarragon.
