Serves: 4

Top chef Harvey Ayliffe shares his recipe on how to create the perfect Chateaubriand. Paired with a superb celeriac purée and wild mushrooms for a tantalising dish you’ll want to make again and again.


  • 1 x 600g Chateaubriand (or centre cup of the beef fillet, generally use the top end)
  • 1 small celeriac
  • Milk
  • 200g wild mushrooms
  • 100g butter
  • 500g beef stock
  • 1tbsp beef gravy
  • 1/2 a bunch of tarragon
  • A splash of double cream
  • Sea salt
  • Black pepper


1Start by peeling your celeriac and cutting into a small dice. Put in a pan and cover with half water and half milk and bring to a simmer. Cook until very tender then drain. Let them steam for 10 – 15 minutes to dry out completely.

2Set your oven to 180 degrees.

3Remove your meat from the fridge approx 20-30 minutes before you cook it as this helps it to cook more evenly.

4Put a thick based frying pan on low heat, season your meat generously with sea salt and pepper.

5Add a little oil to your pan and add your beef and sear really well on all sides. Reserve pan and juices.

6Now place the beef in your oven for approx 15 minutes, we generally use a probe, take it to 40 degrees in the centre, this will be medium rare to medium.

7Rest it for at least 15 minutes.

8Whilst the beef is roasting, make your puree. Add the celeriac to a food processor. Add half your butter and your cream, blend to a smooth puree and reheat in a pan, keep warm until you need to serve.

9Now for your mushrooms. With a damp cloth wipe your mushrooms over, trim in the end to remove any dirt.

10In the same pan you cooked the beef in, reheat the pan and add your butter. When it begins to foam add your mushrooms. Add a pinch of salt and pepper. Fry your mushrooms off.

11When they are a nice colour, add your beef stock and reduce by half. Add your spoon of beef gravy and finish with chopped tarragon. Season to taste.

12Before you serve, pour any juices that are released from your chateaux into your mushrooms. Reheat your mushrooms, slice your beef into five or six slices and serve with your mushrooms and your puree on the side.


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