Ingredients
For the chateaubriand sauce- 75 g cold unsalted butter, diced
- 2 shallots, sliced
- 150 g button mushrooms, sliced
- cloves garlic, chopped
- 150 ml white wine
- 300 ml chicken stock
- small bunch tarragon, leaves picked
- 400 g goose fat
- 500 g Charlotte potatoes, cut in half
- 2 x 350 g cote de boeuf steaks, (rib-eye on the bone)
Description
For An Indulgent Dinner Dish, Try James Martin’s Steak Cooked On The Bone With Goose Fat Chips And A Rich Mushroom And Tarragon Sauce
UK TV
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