18oz Chateaubriand & Peppercorn Sauce for Two – £25

Description DescriptionAn exclusive bundle for two to share: an 18oz Chateaubriand (cut from the head of the fillet) paired with a Potts Three Peppercorn with Brandy Pour-Over Sauce (250g). Tender, lean and full of flavour, the Chateaubriand is a classic restaurant cut, ideal for a special meal at home. Paired with Potts’ rich, creamy peppercorn sauce, this is everything you need for a steakhouse experience. Cooking Guide Remove steak from the fridge 30–40 minutes before cooking. Preheat oven to 200°C (180°C fan). Sear all sides of the steak in a hot pan for 2–3 minutes per side until golden brown. Transfer to the oven for 12–15 minutes for medium rare (internal temperature 50–52°C). Rest for at least 10 minutes before slicing to share. Heat the peppercorn sauce gently in a pan and pour over before serving. Side Recipe: Garlic Roast Potatoes Ingredients 1kg potatoes, peeled and cut into chunks 3 tbsp beef fat or olive oil 4 garlic cloves, lightly crushed Fresh rosemary or thyme (optional) Salt Method Preheat oven to 200°C (180°C fan). Parboil potatoes in salted water for 8 minutes, then drain. Shake in the pan to roughen the edges. Heat fat or oil in a roasting tray until hot, add potatoes, garlic and herbs. Roast for 40–50 minutes, turning once, until crisp and golden. Serving SuggestionCarve the Chateaubriand into thick slices, drizzle with peppercorn sauce and serve with garlic roast potatoes and seasonal greens for a true restaurant-style meal at home.