Latest news with #Chateaubriand
The Citizen
29-04-2025
- General
- The Citizen
21 Gables Cabernet with Chateaubriand, truffle aioli and sage fries
Prime steak like Chateaubriand indeed calls for a touch of culinary finesse. With this in mind, we've kept the preparation simple, allowing the excellent flavour of the meat to take centre stage. This exquisite dish is perfect for a shared celebration meal for two. Our recommended accompaniment, the 21 Gables Cabernet Sauvignon, is a classic ode to the richness of the steak. Its sumptuous, aromatic profile of cassis and violet with a hint of cedar and pencil lead enhances the dining experience. This full-bodied and concentrated wine culminates in a smooth finish, making it a perfect match for this exceptional dish. Recipe compliments of Spier. Ingredients For the aioli: 2 XL egg yolks 10 ml Dijon mustard 1 small garlic clove A few drops of truffle oil 30 ml (2 T) fresh lemon juice (or apple cider vinegar) A pinch of salt About 100 ml canola oil For the sage salted fries: 30 ml (2 T) salt flakes 3-4 sage leaves, finely chopped 2-3 cups oven-bake potato fries, cooked to your liking, for serving For the steaks: About 500-600 g mature Chateaubriand steak at room temperature 60 ml butter 2-3 sprigs thyme 1 clove garlic, bruised Method Prepare the aioli: Add the yolks, mustard, garlic, truffle oil, lemon juice, and salt to a cup that fits a stick blender. Blend briefly with a stick blender, then add the oil in a thin stream while blending continuously. Continue mixing and adding the oil until you have a luscious thick mayonnaise. Prepare the sage salted fries: In a pestle & mortar or small blender, blend the salt & sage until you have a pale green herb salt. Set aside. Before serving with the steak, bake your fries until golden brown, then season with the sage salt as soon as it comes from the oven. Prepare the steak: Preheat the oven to 180 C. Use kitchen string to tie the steak into a neat thick round so it doesn't flap open, then season both sides with salt & pepper. Heat a skillet to the smoking point, add the butter and thyme and immediately add the steak. Char on each side until crusty (about 3 minutes a side), then carefully transfer the skillet to the oven to cook for 7-10 minutes, depending on your preference. Remove from the oven and transfer the steak to a plate for resting at least 10 minutes before slicing and serving. Serve hot with the sage salted fries and aioli on the side.
Yahoo
29-03-2025
- Entertainment
- Yahoo
'I tried the new menu at The Landmark London with a chef from The Ritz'
The Landmark London has a new chef for its Winter Garden restaurant, and with a refined menu with a modern European approach, it's not one to miss. Nestled beneath the breathtaking eight-story glass atrium of The Landmark London, The Winter Garden Restaurant offers a beautiful dining experience that seamlessly blends grandeur with culinary excellence. From the moment I stepped into this stunning space, surrounded by towering palm trees, I knew I was in for something special. The Atrium at The Landmark London (Image: The Landmark) New Head Chef Brian Hennessy, formerly of the Michelin-starred Ritz London, brings his globetrotting inspiration to every dish, marrying classical flavors with contemporary techniques. I began my meal with the salt-baked beetroot salad, a vibrant dish complemented by a lime beetroot gazpacho and topped with walnuts. The combination of earthy sweetness and tangy citrus made for a refreshing and beautifully balanced start. My boyfriend opted for the lobster, which was expertly prepared and accompanied by brown shrimps, mussels, and a decadent lobster sauce. (Image: The Landmark)We both loved our starters and knew that our main courses would only make the meal get better. I chose the Halibut, a perfectly cooked fillet with a delicate, buttery texture and a beautifully crisp skin. I could really taste the quality of the fish, and the generous portion was much appreciated. My boyfriend, a steak lover, went for a steak option which was cooked to perfection, the juicy, tender, and full of rich flavour. (Image: Immy Share, Newsquest) Steak aficionados will appreciate the selection of prime cuts, including the impressive 550g Chateaubriand for two, which remains a standout option for those looking to indulge. Although I am a strong believer that dessert is held by the heart not the stomach, and therefore there is always room, we were actually completely full and decided not to order. A decision I now regret as my mouth waters with hunger as I write, especially when reciting the menu. Options include milk and honey mille-feuille, where crisp pastry layers encased honeycomb, dulce de leche, and milk ice cream; or a rhubarb and custard doughnut, a nostalgic treat that perfectly captures classic British flavors with a refined touch. Dining at The Winter Garden Restaurant is more than just a meal - it's an experience that celebrates fine ingredients, skilled craftsmanship, and the enchanting surroundings of one of London's most distinctive culinary destinations. Whether for a special occasion or an indulgent evening out, this is a place to savour.
