Châteaubriand Steaks with Châteaubriand Sauce

Ingredients:

2 Châteaubriand steaks (about 200g each)
50g butter
2 tbsp olive oil
salt and freshly-ground black pepper, to taste

For the Sauce:
75g butter
2 shallots, sliced
150g button mushrooms, sliced
1 garlic clove, chopped
150ml white wine
300ml reduced chicken stock
leaves from a small bunch of tarragon
1 batch straw fries, to accompany

Method:

Season the steaks liberally with salt and freshly-ground black pepper.

Heat a heavy-based frying pan until very hot then add the butter and olive oil. Add the steaks and fry for about 5 minutes per side (for medium), or until cooked to your liking. Transfer to a warmed plate, cover with foil and set aside to rest as you prepare the sauce.

Add 25g of the butter to the frying pan used to cook the meat and use to fry the shallots for about 2 minutes, or until soft and lightly browned. Add the mushrooms and garlic and cook for 60 seconds, frying frequently. At this point, pour in the wine, bring to a simmer and cook for 3 minutes.

Now stir in the chicken stock, bring back to a simmer and cook for 10 minutes more, or until the level of liquid has reduced by half. Whisk in the remaining butter until the sauce is smooth then add the tarragon leaves. Season to taste and take off the heat.

To serve, pile the fries onto warmed serving plates, arrange the steak alongside and spoon over the sauce.

This makes an elegant Valentine's day dish for two.

Find more St Valentine's Day Recipes Here