For a special Christmas meal, I wanted to try to cook something I had never attempted before. I went for Chateaubriand, a centre cut of filet, after a chat with the butchers at Provenance. I recognise this is not a wild and crazy but was an exceptional option….though a bit nerve-wracking having not tested it before Christmas Day.
Chateaubriand
This dish was also good not to hog the oven Continue reading
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