Perfectly tender pink beef with a bright green herby crust. A seriously impressive (and surprisingly easy) showstopper for your festive dinner party or Sunday lunch.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C.
Step 2.
Rub the wagyu chateaubriand with a glug of olive oil and season with a little salt and pepper.
Step 3.
Heat a large frying pan over a high heat until searingly hot, then add the beef and cook on all sides for 3-4 mins, until well browned.
Step 4.
Move the beef to a small roasting tray then slide it into the oven. Cook for 18 mins for rare, or use a meat thermometer to check; you want the middle of the meat to be around 51-55°C. Remove from the oven and set aside to rest for 10-15 mins.
Step 5.
While the beef rests, remove the leaves from the rosemary and thyme and add them to a blender, along with the peppercorns, breadcrumbs and a pinch of salt. Blitz until you have a bright green breadcrumb mixture.
Step 6.
Heat a splash of olive oil in a frying pan set over a medium heat. Add the breadcrumbs and toast for 2-3 mins, until crisp. Be careful not to take them too far – you want them to remain bright green! Tip them onto a plate or tray.
Step 7.
When the beef has rested, use kitchen roll to pat it dry, then use a brush or spoon to brush the beef with the mustard.
Step 8.
Just before you’re ready to serve, roll the beef in the bright green breadcrumbs. Use a spoon to press more of the crumbs around the sides to make sure you have a nice even crust.
Step 9.
Slice and serve alongside all your favourite festive or sunday roast sides.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Wagyu Chateaubriand
Rosemary
Thyme
Fresh Parsley
Black Peppercorn
Dried Breadcrumbs
Dijon Mustard
Olive Oil
To serve
Your Favourite Roast Dinner Sides
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
Wagyu Chateaubriand
Rosemary
Thyme
Fresh Parsley
Black Peppercorn
Dried Breadcrumbs
Dijon Mustard
Olive Oil
To serve
Your Favourite Roast Dinner Sides
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C.
Step 2.
Rub the wagyu chateaubriand with a glug of olive oil and season with a little salt and pepper.
Step 3.
Heat a large frying pan over a high heat until searingly hot, then add the beef and cook on all sides for 3-4 mins, until well browned.
Step 4.
Move the beef to a small roasting tray then slide it into the oven. Cook for 18 mins for rare, or use a meat thermometer to check; you want the middle of the meat to be around 51-55°C. Remove from the oven and set aside to rest for 10-15 mins.
Step 5.
While the beef rests, remove the leaves from the rosemary and thyme and add them to a blender, along with the peppercorns, breadcrumbs and a pinch of salt. Blitz until you have a bright green breadcrumb mixture.
Step 6.
Heat a splash of olive oil in a frying pan set over a medium heat. Add the breadcrumbs and toast for 2-3 mins, until crisp. Be careful not to take them too far – you want them to remain bright green! Tip them onto a plate or tray.
Step 7.
When the beef has rested, use kitchen roll to pat it dry, then use a brush or spoon to brush the beef with the mustard.
Step 8.
Just before you’re ready to serve, roll the beef in the bright green breadcrumbs. Use a spoon to press more of the crumbs around the sides to make sure you have a nice even crust.
Step 9.
Slice and serve alongside all your favourite festive or sunday roast sides.
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