Chateaubriand with beef and oyster pie and winter vegetables
by Alyn Williams

Ingredients

Fresh Meat

  • 1kg chateaubriand of beef
  • 100g of beef fat, or good lard
  • 1 tbsp of beef fat

Dairy

  • 75g of butter
  • 25g of unsalted butter, diced finely
  • 25g of lard, diced finely
  • butter
  • 1 knob of butter

Bakery

  • 110g of T45 flour

Store Cupboard

  • 1 pinch of table salt
  • rock salt, (to cover the bottom of a tray)
  • salt
  • pepper
  • 50g of sugar
  • 30g of salt
  • 800ml of reduced beef stock
  • flour, for dusting the beef
  • 2 egg yolks
  • black pepper

Beverages

  • ice cold water
  • 500ml of water

Fruit & Vegetables

  • 2 swedes
  • 24 baby turnips
  • 10 turnip tops, from the baby turnips or bought separately
  • 1 carrot, finely diced
  • 1 potato, finely diced
  • 1 celery stick, finely diced

Oils & Vinegars

  • 30g of Chardonnay vinegar
  • olive oil

Salad & Fresh Herbs

  • 2 sprigs of fresh thyme
  • 1 tbsp of parsley, finely chopped

Fish & Shellfish

  • 4 oysters, shucked and cleaned

Speciality Ingredients

  • fleur de sel