My little brother Sam turned 30 a couple of weeks ago and finally negotiated footy, work and life to make it down for dinner - I had to do something special. He's a meat man so I decided on a Chateau Briand with béarnaise Sauce with tarragon flavoured roast veggies. The Briand is a pan fried and roasted eye fillet which, as long as you get it right, is so tender it melts in your mouth. A very tired Connor (sleepover sans sleep anyone?) suggested that the meat and sauce was so

This is a complete tart of a recipe and on your plate. It is soooooooo good that it makes you sick. Best in small doses, but it's hard to stop.. see just like a tart. The caramel is pretty temperamental, I took 3 goes to get it right, but if I'd had a sugar thermometre it might have been simpler. Anyway it was worth the effort if you are looking for a really decadent dessert or you are feeding a genuine sweet tooth. Enjoy xx Ingredients ¼ cup (25g) Dutch cocoa 1½ cups (225g)