Cornish seafood chateaubriand
Chefs Bobby Southworth and Nick Hodges give the classic French dish a Cornish twist
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
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
- For the beef: preheat the oven to 200°c / gas 6.
- 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.
- Remove the beef from the oven and leave to rest for 5 minutes in a warm place.
- 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.
- For the crab béarnaise: mix together all the ingredients and set aside.
- 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.
- 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
- For the beef: preheat the oven to 200°c / gas 6.
- 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.
- Remove the beef from the oven and leave to rest for 5 minutes in a warm place.
- 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.
- For the crab béarnaise: mix together all the ingredients and set aside.
- 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.
- 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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