Skillet-fried chateaubriand and sage-salted fries

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Skillet-fried chateaubriand and sage-salted fries
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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.

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. 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. In a pestle and mortar or small blender, blend the salt & sage until you have a pale green herb salt. Set aside.

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