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Nick And Bobby’s Cornish Seafood Chateaubriand Recipe


Executive Chef Nick and Head Chef Bobby have finally shared the recipe for their spectacular Cornish seafood chateaubriand that wowed our guests last summer.

Embrace the new year as you mean to go on and taste Cornwall’s fresh abundance by giving this mouth-watering dish a go.

Discover the recipe below…

*All of the ingredients for Nick and Bobby’s Cornish seafood chateaubriand recipe can be found on our downloadable shopping list, here.


Nick and Bobby’s Cornish seafood chateaubriand

What you’ll need:

For the beef

  • Beef fillet: 400g
  • Garlic: 1 clove, peeled and chopped
  • Thyme: a sprig
  • Rosemary: a sprig
  • Butter: a knob
  • Salt and pepper to season

For the crab fritters

  • Plain flour: 50g
  • White crab meat: 20g, picked
  • Brown crab meat: 20g
  • Ground coriander: 5g
  • Lemon: 1, zest and juice
  • Water: 30g
  • Banana shallots: 2, peeled and finely diced
  • Sea salt and pepper: a pinch

For the crab béarnaise

  • Hollandaise sauce: 100g
  • White crab meat: 20g, picked
  • Brown crab meat: 20g
  • Dill: a handful, chopped
  • Banana shallots: 2, peeled and finely diced
  • Salt and pepper to season
  • Lemon juice: a generous squeeze
  • Marsh samphire: to serve, stalk ends discarded
  • Butter: a knob
  • Porthilly rock oysters: 2, shucked
  • Scallops: 2, half-shell, cleaned

The Recipe:

  1. For the beef, preheat the oven to 200°c / gas 6.
  2. Seal the beef all over in a hot ovenproof pan. Add the garlic, thyme, rosemary, butter and seasoning, then put in the oven for 5-6 minutes.
  3. Remove the beef from the oven and leave to rest for 5 minutes in a warm place.
  4. For the crab fritters, mix all the ingredients together in a bowl. Divide the mixture into small balls. Heat oil to 180°c in a heavy-based pan. Add the fritters and deep fry for 2 minutes until golden.
  5. For the crab béarnaise, mix together all the ingredients and set aside.
  6. To plate: while the beef is resting, sauté the samphire in a little butter and sea salt until al dente. Grill the oysters and scallops (with a knob of butter and pinch of seasoning) in their shells for 2 minutes.
  7. Serve the fillet of beef on a sharing board – so it can be carved at the table – then dress with the shellfish, fritters and samphire. Serve the seafood chateaubriand with crab béarnaise and rustic chips.

We’d love to see how you’ve been getting on in your own home kitchen. Please send in a photo of your creations to or tag us on Instagram for the chance to be featured on our social channels.

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