Chateaubriand
Rest the meat out of the fridge for 30–60 minutes before cooking.
Pat dry, rub with olive oil, season with salt and pepper, and add garlic or herbs (optional).
Preheat an oven-safe skillet over a high heat. Sear for 2–3 minutes each side until deeply browned, including the ends.
Preheat the oven to 180°C (350°F). Transfer the skillet to oven or place meat in a roasting tray. Roast until internal temperature reaches 48–50°C for rare or 52–54°C for medium-rare (approx. 12–18 minutes).
Remove from the oven and rest loosely covered with foil for 10–15 minutes.
Roasted baby carrots
Preheat the oven to 200°C (390°F).
Toss carrots with olive oil and salt; arrange in a single layer on a baking tray.
Roast for 10–15 minutes until lightly golden and tender.
Baked turnips
Peel turnips and place on foil. Drizzle with olive oil and season with salt.
Wrap tightly and bake in the same 200°C oven for 20–30 minutes until tender.
Remove, unwrap, and cut into wedges.
Buttered wilted spinach
Heat a pan over medium-high heat.
Add spinach, stirring until just wilted.
Finish with butter and a pinch of salt, stirring to coat.
Béarnaise sauce
Place a bowl over gently simmering water (base not touching water).
Whisk egg yolks with tarragon vinegar reduction until pale and thick.
Gradually whisk in warm clarified butter until thick and glossy.
Stir in chopped tarragon, season with salt, and adjust acidity with lemon juice if needed. Keep warm.
Red wine jus
Place celery, carrot, onion, garlic, bay leaves, thyme, star anise, allspice, fennel seeds, and black peppercorns in a large saucepan with vegetable oil.
Cook over medium heat until vegetables are golden.
Add red wine and port; cook ~20 minutes until reduced to a glaze.
Add veal jus, bring to boil, then reduce heat and simmer for 5 minutes.
Strain, discarding solids. Makes ~400 ml. Can be made up to 2 days ahead and stored refrigerated.
To serve
Slice the rested chateaubriand thickly across the grain.
Arrange roasted carrots, baked turnip, and buttered spinach in bowl.
Serve béarnaise in a separate bowl.
Finish generously with the warm red wine jus.
