Ep 11 Bree and Jessica: Salt Baked Chateaubriand with Chervil Bearnaise and Pommes Frites
Prep: 30 mins (+2 hours chilling)
Cook: 45 mins (+30 mins cooling)
- 1kg beef fillet, trimmed
- Vegetable oil, to rub and deep-fry
- Salt and pepper, to season
- 1 bunch thyme sprigs
- 1kg potatoes, peeled, cut into thin chips
- 100g mixed green leaves, to serve
- 435g (1 and 1/2 cups) coarse cooking salt
- 375g (2 and 1/2 cups) plain flour, plus extra, to dust
- 1 egg white
- 60ml (1/4 cup) tarragon vinegar
- 1 eschalot, finely chopped
- 1 tsp dried tarragon
- 1/2 tsp whole peppercorns
- 3 egg yolks
- 250g cold butter, cut into 2cm cubes
- 2 tbs finely chopped fresh chervil
- Lemon juice, to taste
- 60ml (1/4 cup) extra virgin olive oil
- 1 tbs white wine vinegar
- 2 tsp Dijon mustard
- 1/4 tsp brown sugar
- To make salt dough, mix all ingredients with 300ml cold water in an electric mixer with a dough hook until combined. Turn out dough onto a lightly floured surface and knead until smooth. Gently shape into a disc, wrap in plastic wrap and refrigerate for 2 hours.
- Tie beef at regular intervals so it has a uniform shape. Rub all over with oil, then season well with salt and pepper. Preheat a large frying pan over medium-high heat. Add beef and cook, turning occasionally, for 2 minutes on each side or until browned all over. Cool.
- Preheat oven to 200C and line an oven tray with baking paper. Using a lightly floured rolling pin, roll out dough on a lightly floured surface to a 35cm x 40cm rectangle and sprinkle centre with half the thyme. Top with beef and sprinkle remaining thyme on top. Fold in sides and roll dough around beef to enclose, making sure there are no cracks or spaces. Place on prepared tray.
- Bake for 30 minutes or until a thermometer inserted into the centre reads 55C, Remove from oven and set aside for 30 minutes to rest (meat will continue to cook a little while resting).
- Meanwhile, to make bearnaise sauce, place vinegar, eschalot, tarragon and peppercorns in a small saucepan over medium heat and simmer for 3-4 minutes or until reduced to 1 tbs. Strain and discard solids, then cool completely.
- Whisk egg yolks and cooled reduction in a heatproof bowl over a saucepan of simmering water until thick and frothy. Add butter, 1 cube at a time, whisking constantly until thick and combined. Remove from heat. Stir through chervil and season with salt and pepper. Add a little lemon juice, if desired.
- Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop potato chips into the oil and fry, turning halfway, for 5 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt.
- To make vinaigrette, place all ingredients in a jar. Seal lid and shake to combine. Season with salt and pepper. Pour into a medium bowl with mixed leaves and toss to combine.
- Remove beef from salt dough, discarding string and dough, then slice. Divide beef among serving plates and top with pommes frites. Place salad to the side. Add a small jug of bearnaise sauce on the plate to serve.
- Resting the dough makes it easier to roll and helps prevent cracking during cooking.
- Invest in a meat thermometer, as it is the only way to tell exactly how the meat is cooked within the crust.
- For consistent super-thin slices of potato, use a mandolin.