Fancy trying something new this Christmas Eve? For our Christmas Digital Issue guest-edited by Martine McCutcheon, James Martin has shared two showstopping recipes
We may earn a commission for products purchased through some links in this article The celebrity chef has your menu sorted December 13, 2021 - 08:16 GMT Ainhoa Barcelona that are perfect to kick off the pre-turkey binge – an indulgent beef in a brioche crust, and a classic sea bass en croute with hollandaise sauce.
2. Preheat the oven to 200°C /400°F/gas 6. Add the vegetable oil to a really hot frying pan and seal the beef all over. Place in a large roasting tray and roast the beef for 20 minutes. Strain the juices and set aside and leave the beef to cool, then cover and transfer to the fridge. 8. Brush the top and sides of the dough with the egg wash and, using a table knife, decorate the pastry if you wish, making sure you don’t cut through the dough. Transfer to a greased or lined baking tray and bake for 20 minutes for a medium rare finish. 9. While the beef is cooking, make the sauce. Pour the jus, Madeira and red wine into a pan over a medium heat. When it has reduced by half, swirl in the butter.
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