Cornish seafood chateaubriand

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.