Cornish seafood chateaubriand

Chefs Bobby Southworth and Nick Hodges give the classic French dish a Cornish twist
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Cornish seafood chateaubriand

Chefs Bobby Southworth and Nick Hodges of The Greenbank Hotel in Falmouth share their recipe for Cornish seafood chateaubriand

www.greenbank-hotel.co.uk

Serves    2

Oven temp    200°c / gas 6

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  • You will need
  • Method

For the beef

  • Beef fillet 400g
  • Garlic 1 clove, peeled and chopped
  • Thyme a sprig
  • Rosemary a sprig
  • Butter a knob
  • Salt and pepper to season

For the crab fritters

  • Plain flour 50g
  • White crab meat 20g, picked
  • Brown crab meat 20g
  • Ground coriander 5g
  • Lemon 1, zest and juice
  • Water 30g
  • Banana shallots 2, peeled and finely diced
  • Sea salt and pepper a pinch

For the crab béarnaise

  • Hollandaise sauce 100g
  • White crab meat 20g, picked
  • Brown crab meat 20g
  • Dill a handful, chopped
  • Banana shallots 2, peeled and finely diced
  • Salt and pepper to season
  • Lemon juice a generous squeeze
  • Marsh samphire to serve, stalk ends discarded
  • Butter a knob
  • Porthilly rock oysters 2, shucked
  • Scallops 2, half-shell, cleaned
  1. For the beef: preheat the oven to 200°c / gas 6.
  2. Seal the beef all over in a hot ovenproof pan. Add the garlic, thyme, rosemary, butter and seasoning, then put in the oven for 5-6 minutes.
  3. Remove the beef from the oven and leave to rest for 5 minutes in a warm place.
  4. For the crab fritters: mix all the ingredients together in a bowl. Divide the mixture into small balls. Heat oil to 180°c in a heavy-based pan. Add the fritters and deep fry for 2 minutes until golden.
  5. For the crab béarnaise: mix together all the ingredients and set aside.
  6. To plate: while the beef is resting, sauté the samphire in a little butter and sea salt until al dente. Grill the oysters and scallops (with a knob of butter and pinch of seasoning) in their shells for 2 minutes.
  7. Serve the fillet of beef on a sharing board – so it can be carved at the table – then dress with the shellfish, fritters and samphire. Serve the seafood chateaubriand with crab béarnaise and rustic chips.

You will need

For the beef

  • Beef fillet 400g
  • Garlic 1 clove, peeled and chopped
  • Thyme a sprig
  • Rosemary a sprig
  • Butter a knob
  • Salt and pepper to season

For the crab fritters

  • Plain flour 50g
  • White crab meat 20g, picked
  • Brown crab meat 20g
  • Ground coriander 5g
  • Lemon 1, zest and juice
  • Water 30g
  • Banana shallots 2, peeled and finely diced
  • Sea salt and pepper a pinch

For the crab béarnaise

  • Hollandaise sauce 100g
  • White crab meat 20g, picked
  • Brown crab meat 20g
  • Dill a handful, chopped
  • Banana shallots 2, peeled and finely diced
  • Salt and pepper to season
  • Lemon juice a generous squeeze
  • Marsh samphire to serve, stalk ends discarded
  • Butter a knob
  • Porthilly rock oysters 2, shucked
  • Scallops 2, half-shell, cleaned

Method

  1. For the beef: preheat the oven to 200°c / gas 6.
  2. Seal the beef all over in a hot ovenproof pan. Add the garlic, thyme, rosemary, butter and seasoning, then put in the oven for 5-6 minutes.
  3. Remove the beef from the oven and leave to rest for 5 minutes in a warm place.
  4. For the crab fritters: mix all the ingredients together in a bowl. Divide the mixture into small balls. Heat oil to 180°c in a heavy-based pan. Add the fritters and deep fry for 2 minutes until golden.
  5. For the crab béarnaise: mix together all the ingredients and set aside.
  6. To plate: while the beef is resting, sauté the samphire in a little butter and sea salt until al dente. Grill the oysters and scallops (with a knob of butter and pinch of seasoning) in their shells for 2 minutes.
  7. Serve the fillet of beef on a sharing board – so it can be carved at the table – then dress with the shellfish, fritters and samphire. Serve the seafood chateaubriand with crab béarnaise and rustic chips.
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Indy Coffee Box

‘We call this dish our Land & Sea Platter. It's a real showstopper that takes some time to prepare but is absolutely worth it,’ state Nick and Bobby

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