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Chef's Recipe for Chateaubriand with potato dauphinoise and ratatouille



Chef Marcus Gericke  - Chateaubriand with potato dauphinoise and ratatouille

As French as you can go with three French classics - Chateaubriand, dauphinoise and ratatouille on one plate!

1. Tarragon dust (green)

Dehydrate Tarragon at 50 degrees for 12 hours and blend to powder

2. Burnt onion dust

Slice onions thin and cook at 180 degrees for 2 hours until burnt dehydrate till dry and then blend to powder

3. Potato Dauphinoise
Make a reduction from peppercorns, bay leaf, onions in cream and strain
Slice potatoes thinly and layer with salt pepper and nutmeg pouring cream over every layer. Bake at 160 degrees Celsius for an hour.

4. Ratatouille
Sauté chopped onions, garlic and paprika with Bell pepper for 10 minutes, then blend into a puree.
Layer baby marrows, pepper puree, tomatoes and slices of one aubergine, cover with foil and bake at 160 degrees for 40 minutes. Leave to set and then cut. 

5. Beef
Take the Chateaubriand from the fillet and clean and shape to desired portion
Sear (with olive oil, garlic and thyme) and rest. Now roll in Dijon mustard and olive oil.

6. Dukha
Roast pistachio, coriander seed, sesame seeds, almonds and cumin and blend till just before a powder and roll your meat to get desired texture.

7. Bordelaise jus
Make a beef stock with carrots, celery, leeks and onions. Add garlic, thyme and roasted beef bones. Reduce for 2 days at a 95 degrees (simmering). Strain.
Reduce Bordelaise wine with some sugar, thyme and red wine vinegar (making a gastrique). Add into jus and reduce to desired consistency.


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