Peppercorn Crusted Chateaubriand, Hasselback Potatoes, and Cherry Tomato Salad with Creamy Cognac Sauce

Prep Time: 1 hour (plus overnight for steak)
Cook Time: About 1 hour 45 minutes
Serves: 4

Ingredients:

For the Chateaubriand:

• 1 Chateaubriand steak (680g to 900g)
• 2 tablespoons mixed peppercorns, crushed
• 1 tablespoon olive oil
• Sea salt, to taste

For the Hasselback Potatoes:

• 4 medium potatoes
• 45g butter, melted
• 30ml olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste

For the Cherry Tomato and Basil Salad:

• 500g cherry tomatoes, halved
• A handful of fresh basil leaves, torn
• 30ml extra virgin olive oil
• 15ml balsamic vinegar
• Salt and pepper, to taste

For the Creamy Cognac Sauce:

• 60ml cognac or brandy
• 250ml heavy cream
• 1 small shallot, finely chopped
• 1 clove garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon unsalted butter
• Salt and pepper, to taste

Air-Dry the Steak:

Season the steak with sea salt and let it air-dry in the fridge overnight.

Bring Steak to Room Temperature:

Take the steak out of the fridge and let it reach room temperature.

Set Up the Kamado Joe:

Set up for indirect cooking with deflector plates, preheat to 200°C (392°F), and place an empty skillet inside to heat up.

Hasselback Potatoes:

Make slits in the potatoes, combine melted butter, olive oil, garlic, rosemary, thyme, salt, and pepper.

Brush over the potatoes and cook in the Kamado Joe for about 1 hour 15 minutes.

Cherry Tomato and Basil Salad:

During the first 30 minutes of the potatoes cooking, mix cherry tomatoes and basil, dress with olive oil, balsamic vinegar, salt, and pepper, and chill in the fridge.

Cooking the Steak:

Sear the steak on all sides in the hot skillet. Then cook indirectly on the grill until the internal temperature reaches 57°C (135°F) for medium-rare or 63°C (145°F) for medium, about 20-25 minutes for medium.

Let the steak rest.

Creamy Cognac Sauce:

Deglaze the skillet with cognac, sauté shallot and garlic, add cream and mustard, and simmer until thickened. Season to taste.

Plating Up:

Slice the steak against the grain.

Arrange the slices on a plate with the Hasselback potatoes and cherry tomato salad. Drizzle the creamy cognac sauce over the steak.