Châteaubriand – Dima Al Sharif

Ingredients

• The thick part of Beef Tenderloin (size depending what’s available, go for the biggest available if serving 6 – 8)
• 50 g butter
• 3 tbsp DS Premium Organic Extra Virgin Olive Oil
• DS Himalayan Pink Salt
• Black pepper to taste
• 2-3 large vines cherry tomatoes, keep on the vine
• 1 medium shallot, finely chopped
• 2 sprigs thyme
• 1 bay leaf
• 1 tbsp fresh tarragon, finely chopped
• 1/2 tbsp fresh parsley, finely chopped
• 1/3 cup white wine vinegar
• Squeeze of lemon juice
• 3 egg yolks
• 150 g butter, cut into small cubes
• 1 Butternut Squash, roasted dressed with 1 tbsp DS Pickled Zaatar
• 1 Kg new potatoes, roasted dressed with 1tbsp DS Pickled Zaatar
• 1 Kg new carrots, trim the stems leaving a short bit intact, roasted with 1 tbsp DS Pickled Zaatar
• 1 Kg Asparagus, roasted dressed with 1 tbsp DS Pickled Zaatar
• Fresh Thyme Leaves
• A few fresh chives, finely chopped