British Wagyu Chateaubriand with Bordelaise Sauce, served with Roasted Thyme Potatoes, Parmesan Brussel Sprouts and Carrots with Orange & Ginger Butter
Serves 2-4
Ingredients
  • 1 British Wagyu Chateaubriand with Bordelaise Sauce
  • 1kg Maris Piper Potatoes
  • 100ml Duck Fat / Vegetable Oil
  • 300g Brussel Sprouts
  • 50g Grated Parmesan
  • 1tsp Garlic Powder
  • 50g Unsalted Softened Butter
  • ½ Orange Zest
  • ½ Orange Juice
  • Small Finger Nail sized piece of fresh grated ginger
  • Small handful chopped flat leaf parsley
  • Sea Salt
  • Cracked Black Pepper
Method
  1. Pre heat oven to 180°C Fan, and cook the British Wagyu Chateaubriand with Bordelaise sauce as per the pack instructions.
  2. For the roast potatoes first pre heat a suitably sized roasting tin in the oven with duck fat or vegetable oil, to evenly coat the bottom of the tray.
  3. Prepare the roast potatoes by peeling them and cutting them into even sized pieces.
  4. Place cut potatoes into a pan, and cover with water and season with salt.
  5. Bring the pan to a boil and then lower the heat to a gentle simmer. Cook the potatoes for around 5-6 minutes to part cook them.
  6. Drain the potatoes and gently toss them to rough / fluff up the edges of the potatoes.
  7. Carefully remove the hot oil tray from the oven and place the potatoes into the oil coating all sides in the oil, then season with flaky sea salt.
  8. Roast for around 35-40 minutes turning occasionally to crisp up all sides.
  9. For the Parmesan Brussel sprouts, cut the sprouts in half and mix with 2 tbsp vegetable oil, garlic powder and season with salt and pepper.
  10. Take a suitably sized roasting tray and cover the bottom of the tray with a sheet of baking paper.
  11. Sprinkle the baking paper with grated parmesan cheese and place the sprouts over the cheese cut side down
  12. Bake in the oven for approximately 25 minutes until the sprouts are tender and the bottom of them are crisp and golden with the parmesan.
  13. Whilst the potatoes are cooking prepare the orange and ginger butter for the carrots.
  14. Place the butter, orange zest, orange juice, and grated ginger into a bowl and mix well. Season to taste with salt and pepper.
  15. For the carrots, peel them and cut off the top and tail. Cut into whichever shape you like, and place into salted boiling water.
  16. Cook for approximately 5-6 minutes, then drain the carrots.
  17. Place the cooked carrots into the bowl with the orange and ginger butter and toss well to coat. Sprinkle the chopped parsley over for garnish.
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