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Prep Time:

20 Minutes

Cook Time:

20 Minutes


4 Servings





For Chateaubriand 夏多布里昂牛排 : 

  • 4 “chateaubriands” (200 g each in beef tenderloin)  4塊夏多布里昂牛排(牛里脊肉各 200 克)

  • 5 g mignonnette pepper, crushed 5克木犀草胡椒碎

  • 5 g Timut pepper, crushed 5 克葡萄柚花椒莓碎

  • 20 g sweet butter 20克甜牛油

  • 15 cl heavy whipping cream 15 厘升重鮮奶油

  • 8 cl of Cognac 8 厘升干邑

  • 6 pinches of salt 6撮鹽

  • 5 cl olive oil 5厘升橄欖油

  • Sea salt 海鹽

For Mashed Potatoes 薯蓉 :  

  • 600 g potatoes 600 克馬鈴薯

  • 10 cl whole milk 10 厘升全脂牛奶

  • 450 g sweet butter 450 克甜牛油

  • 8 g sea salt  8 克海鹽

  • pepper 黑椒


For Chateaubriand : 

Step 1

Rub the chateaubriands with olive oil on both sides. Mix the two peppers together.


Step 2

Cover the beef in the pepper mixture.


Step 3

Melt the butter in a large frying pan. When frothy, add the beef and sear both sides (2 minutes per side). Remove the beef from pan to a grid.

在煎鍋中融化牛油, 然後加入牛排,每面煎2分鐘。 當牛排煮到半熟時,將牛肉從鍋中移到鐵架上。

Step 4

Add the cream and reduce to obtain a smooth and creamy pepper sauce. Put the beef back into the pan, add the cognac, increase the heat and light the cognac to flambé.

加入奶油並攪拌以獲得光滑的奶油胡椒醬。 將牛排放回鍋中,加入干邑,加熱並點燃。

For Mashed Potatoes : 

Step 1

Peel the potatoes and cut into 3 cm cubes then rinse in cold water to remove the excess starch. Place in a large pot and cover in cold water, add the sea salt and bring to a boil. Cook for 10 to 15 minutes. When cooked, the tip of a knife will enter easily.

馬鈴薯去皮,切成 3 厘米的方塊,然後用冷水沖洗以去除多餘的澱粉。 放在一個大鍋裡,用冷水浸泡,再加入海鹽,然後煮沸。 煮10 至15 分鐘,直至刀尖能輕易插入馬鈴薯内。

Step 2

Strain then pass through a food mill back into the same pan. Add the butter, little by little and whisk briskly. Add the cold milk in the end to loosen up the mashed potatoes. Season with salt and pepper.


Step 3

Serve the chateaubriands warm and cover in the creamy pepper sauce.

Step 4

Serve the mashed potatoes on the side in a small dutch oven.


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