CHATEAUBRIAND FOR TWO WITH JACKSON POTATOES AND GRILLED SEASONAL VEGETABLES WITH FRESH HERBS

Ingredients

400 g. beef filet tenderloin
sea salt/ fresh cracked pepper
2 garlic cloves, chopped
1 lemon, juiced
1 tbsp. Flat leaf parsley, chopped
2 x 2tbsp. Extra virgin olive oil
250ml demi-glace sauce
50 ml red wine
1 shallot, minced
1 tbsp. Butter
1 tbsp. Brandy

Grilled seasonal veggies
Chefs pick- zucchini, button mushrooms, red pepper, yellow pepper, Japanese eggplant

Marinade
1 lemon, juiced
2 tbsp. Extra virgin olive oil
2 tbsp. Fresh herbs
1 tbsp. Ginger, chopped
Red chillies
sea salt/ fresh cracked pepper

See jackson potatoes

Method

• Place veggies, enough for 2 in a bowl. Season, add lemon juice, ginger, olive oil, and fresh herbs. Toss. Place onto a preheated and seasoned grill or bbq. Cook and move around on grill until vegetables are golden. Remove and place on a baking sheet.
• Put aside.
  
• Prepare the Jackson potatoes as per recipe. Can be reheated just before serving.
  
• Place the filet in a bowl; add 2 tbsp. Olive oil, garlic, lemon juice, salt, pepper, and parsley, toss.
  
• Heat a skillet, add 2 tbsp. Olive oil. Add the filet and sear all sides to a golden colour.
  
• Preheat the oven to 375’f. Place in oven and cook until desired temp. Approx. 15 minutes for medium rare. With 10 minutes left
• in cooking time reheat the potatoes, and 5 minutes left reheat the veggies
  
• Meanwhile prepare the sauce; heat a sauce pan, add 2 tbsp olive oil, add shallots, season, and saute fro 1 minute. Add red
• wine and reduce on high until most of the liquid is gone. Add the demi-glace, turn down to medium. When the dinner is close to been done, whisk in cold butter and brandy into the sauce.
  
• Let the chateaubriand rest for 2 minutes. Carve the filet on the bias. Place the filet onto 2 plates, sauce, and accompany with Jackson potatoes and grilled veggies
  
• Serves 2.
  
  Recipes created by Executive Chef Frank Abbinante