A light béarnaise is the perfect accompaniment for delicately poached halibut. Equipment: You will need a cook’s blow torch. To make the béarnaise, put the shallot, peppercorns, wine and ...

Set in the Area Outstanding Natural Beauty in Surrey you can dine in a timber framed building dating back to hundreds of years, with views of the rolling green hills. The Tudor, part of the Voco Lythe ...

About today's deal Chateaubriand for two at 4* Malmaison Glasgow Includes a choice of side and sauce to share plus a glass of Prosecco each Valid 7 days Sample sides Fries Tenderstem broccoli with ...

Though somewhat sinful, there are times when you should throw caution to the wind and indulge in the foods you love… The secret to making a good béarnaise sauce is adding one liquid to another ...

All cuts are dry-aged and cooked on a charcoal-fired oven to seal in flavour, and diners can tuck into everything from succulent sirloins to a heavenly 28oz chateaubriand to share — the latter being ...

And when it comes to the beef, it is a strictly French affair. The 400-gram chateaubriand (an eye fillet grilled between two lesser pieces of meat that are discarded after cooking) comes with a rich ...