With red wine sauce, triple-cooked chips, and if you're feeling ambitious, a stuffed Portobello mushroom wrapped in caul fat.
RECIPE: Treacle-cured Chateaubriand
RECIPE: Treacle-cured Chateaubriand
RECIPE: Treacle-cured Chateaubriand
With red wine sauce, triple-cooked chips, and if you're feeling ambitious, a stuffed Portobello mushroom wrapped in caul fat.