Herb Crusted Beef Tenderloin with Horseradish Cauliflower Puree, Fondant Potatoes, Parsnip Crisps and Red Wine and Chocolate Jus

This is a decadent Sunday night roast. Its rich and full of flavour and definitely a treat. We were gifted the chateaubriand a few months ago and it has been in our freezer ever since. I was going to do a beef wellington with it, but decided that a fancy Sunday roast would be a nice luxury instead. The accompaniments would work with any other piece of beef, they would also be great with venison too. The cauliflower puree pulls everything together and is a definite must-try.