Herb-Crusted Chateaubriand

Heat the oven to 200°C.

Rub the wagyu chateaubriand with a glug of olive oil and season with a little salt and pepper.

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.

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.

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.

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.

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.

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.

Slice and serve alongside all your favourite festive or sunday roast sides.