Chateaubriand with a bone marrow sauce


A decadent restaurant-style steak supper: chateaubriand is a thick cut from the tenderloin fillet providing plenty for two.


For the crisp shallots

For the chateaubriand

For the sauce

For the tarragon and parsley oil

  • 6 tarragon sprigs, leaves only
  • small bunch flatleaf parsley, leaves only
  • 200ml/7fl oz groundnut oil