Treacle Cured Chateaubriand

This is a complex multi-component dish, which took a week to prepare all of the ingredients! Well worth the effort and the outcome was incredible.

Prepare your Brisket

First stage is to prepare a 10% brine with spices then leave the brisket for 5 days. Smoke then cut into dice

Cure your beef

Mix a rich red wine sauce with black treacle and then vacuum seal for 24 hours before cooking sous vide for 54/1

Ragout-stuffed Portobello

The star of the show was this incredible stuffed mushroom, with smoked braised brisket, beef mince, and stilton, wrapped in caul fat, then braised in stock.

Final presentation

Clockwise from top left, Triple Cooked Chips, Herb Emulsion, Marmite Butter, Pickled Onion Rings, Red Wine Sauce, Treacle Cured Chateaubriand, Stuffed Portobello Mushroom, Beef Fat Brioche

The best steak I have ever cooked.