Skillet-fried chateaubriand and sage-salted fries

The 21 Gables Cabernet Sauvignon is a classic ode to the richness and depth of flavor found in prime steak dishes, such as the chateaubriand.

Traditionally, chateaubriand referred to a specific dish rather than a cut of steak. Originating in the early 19th century, it consisted of a piece cut from the thickest part of a fillet steak and stuffed with seasoned beef marrow.

Today, chateaubriand is a luxurious term used to promise diners a very tender steak cut from the thickest part of the beef tenderloin, the long, tapering muscle located directly on the lower two sides of the animal’s spine.

Prime steak like chateaubriand requires a touch of culinary finesse. We’ve kept the preparation simple, allowing the excellent flavour of the meat to take centre stage.

This dish is perfectly paired with The 21 Gables Cabernet Sauvignon. Its sumptuous, aromatic profile of cassis and violet with a hint of cedar and pencil lead enhances the dining experience. This full-bodied and concentrated wine culminates in a smooth finish, making it a perfect match for this exceptional dish.


For the aioli:

  • 2 XL egg yolks
  • 10 ml Dijon mustard
  • 1 small garlic clove
  • A few drops of truffle oil
  • 30 ml (2 T) fresh lemon juice (or apple cider vinegar)
  • Pinch of salt
  • 100 ml canola oil

For the sage salted fries:

  • 30 ml (2 T) salt flakes
  • 3-4 sage leaves, finely chopped
  • 2-3 cups oven-bake potato fries, cooked to your liking, for serving

For the steaks:

  • About 500-600 g mature chateaubriand steak at room temperature
  • 60 ml butter
  • 2-3 sprigs thyme
  • 1 clove garlic, bruised


Prepare the aioli:

  1. Add the yolks, mustard, garlic, truffle oil, lemon juice, and salt to a cup that fits a stick blender.
  2. Blend briefly with a stick blender, then add the oil in a thin stream while blending continuously. Continue mixing and adding the oil until you have a luscious thick mayonnaise.

Prepare the sage salted fries:

  1. In a pestle and mortar or small blender, blend the salt & sage until you have a pale green herb salt. Set aside.
  2. Before serving with the steak, bake your fries until golden brown, then season with the sage salt as soon as it comes from the oven.

Prepare the steak:

  1. Preheat the oven to 180 C.
  2. Use kitchen string to tie the steak into a neat thick round so it doesn’t flap open, then season both sides with salt and pepper.
  3. Heat a skillet to the smoking point, add the butter and thyme and immediately add the steak. Char on each side until crusty (about 3 minutes a side), then carefully transfer the skillet to the oven to cook for 7-10 minutes, depending on your preference.
  4. Remove from the oven and transfer the steak to a plate for resting at least 10 minutes before slicing and serving. Serve hot with the sage salted fries and aioli on the side.

About 21 Gables

Named in honour of our Spier farm’s 21 architecturally significant gables, these single varieties express the conditions of each vintage and specific nuances of terroir. The cornerstone of our selection features a barrel-fermented and matured Chenin Blanc and Pinotage: two pivotal varieties in South Africa’s rich wine history. Spier wines are available in leading retail outlets, directly from our farm and online.

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