Farm To Fork Chateaubriand




Dice the tomatoes, red onion and red chillies then mixing with chopped coriander, smoked sea salt and lime juice, leave to macerate.


Stuffed Tomatoes

Make a duxelle by fine dicing the mushroom and shallot then gently sauté with butter and black pepper until a paste is formed. Hollow out tomatoes, stuff with the mushroom paste and top with sage and onion stuffing mix then bake for 15-20 minutes in a pre heated oven set to 180°C/GM4.


Corn Ribs

Cut corn in half and then carefully split into quarters lengthways, rub with a little oil and coat with BBQ rub then roast in a hot oven for 25-20 minutes until slightly charred.



Brush the chateaubriand with a little oil and season to taste, add some butter and thyme, sear the joint in a hot pan on all sides and baste with the butter to keep it moist. Transfer to a hot oven and cook for 15-18 minutes until the core temperature reaches 56°C for rare. Cook a bit longer if medium or medium well is required. Remove from oven, lightly cover with foil and allow to rest for 15 minutes before serving with the stuffed tomatoes, corn ribs and salsa.