Chauteabriand with colcannon

Served with fat chips, pancetta and cabbage with a beef stock reduction


  • chauteabriand
  • 2 potatoes
  • lard
  • bacon
  • cabbage
  • 2 eggs
  • 1 onion
  • 6 baby onions


  1. Peel the potatoes. Make the fat chips from one and boil the other to make mashed potato
  2. Crush some whole black peppercorns and coat the beef with these.
  3. Parboil the potatoes and put the other potato on to boil, next cut up the bacon and cabbage into small pieces. Then drain the chips and allow to cool in kitchen paper
  4. Heat up some beef dripping in a pan.
  5. Blanch some cabbage into the mashed potatoes and also slice some spring onion
  6. Seal the meat in a griddle on all sides and put into to oven to cook.
  7. Deep fry the chips until golden brown and cook all the way through
  8. Fry off the pancetta until crispy and add the cabbage and a little cream
  9. Mash the potatoes with some butter and cream and add the par-cooked cabbage and scallions
  10. Take the meat out from oven and let rest.
  11. In the same pan, reduce some beef stock and add some cream along with beurre manié to allow to thicken.
  12. Serve.

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