Chateaubriand. Order Your Chateaubriand Steak Today & Save! This Chateaubriand recipe is a traditional version of the restaurant favorite. The lusciously tender center-cut hunk of beef is seasoned very simply, roasted to perfection, and then sliced on the diagonal.
Do not be misled while you may or may not like the recipe it is not Chateaubriand.
If you would like to try the real thing you won't be disappointed.
While the recipe may vary the basics of this dish are a pan seared centercut tenderloin cut into filets after cooking served with a Tarragon.
You can have Chateaubriand using 7 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Chateaubriand
- You need 1 of chateaubriand.
- Prepare 3 of sprigs of rosemary.
- It's 3 tbsp of cracked black peppercorns.
- It's 2 tsp of kosher salt.
- You need 1/4 cup of garlic.
- Prepare 3 tbsp of butter.
- It's 1 tbsp of olive oil.
Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific center cut of the tenderloin the Chateaubriand. Chateaubriand is beef tenderloin cooked between two thin steaks which are then tossed for a tasty dish. Today, a chateaubriand is generally agreed-upon to be a large center cut filet mignon, roasted and served alongside potatoes and a sauce (appropriately named chateaubriand sauce) usually made with shallots, beef or veal stock, white wine, tarragon, and butter.
Chateaubriand step by step
- Wrap chateaubriand tightly in clean towel..
- Pound with mallet. Preheat oven to 300 ° F..
- Make paste out of rosemary, garlic, salt, pepper and olive oil. I used a food processor to do this..
- Rub paste onto meat..
- Melt 1 tsp. Of olive oil and butter in oven - proof pan. I used a cast iron pan. Brown meat on both sides..
- Transfer pan to oven. Cook until internal temperature is 125°F. About 20 to 30 minutes..
- Let meat rest for 5 minutes..
- Pour butter in pan over meat..
- Meat should be rare, but if it is overdone it will still be good. Enjoy!.
Châteaubriand, the classic steak for two made from a center-cut filet, requires little dressing up. Like most high-quality cuts, it's best cooked rare to medium. According to legend, chateaubriand was a large, boneless cut of beef prepared by layering it within two or more lesser steaks, tying it into a bundle, then roasting or grilling it. When the outer steaks were charred, the roast was done, and the burnt outer steaks were then discarded. To cook chateaubriand, start by trimming the fat off the meat with a knife.
