Chateaubriand

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    Chateaubriand/cleverchef.cc

    Chateaubriand comes from the center of the tenderloin and you can read more about this delicious cut of meat here. There is a huge misconception that Chateaubriand is a cut of beef but it is not, it is the name of the recipe.

    When ordering in a French restaurant, the Chateaubriand is usually for a table of two and comes served with a classic wine sauce.

    This recipe is the traditional version of the restaurant favorite and comes seasoned very simply, roasted to perfection, and then sliced on the diagonal.

    Be sure to make the quick shallot and wine sauce to accompany the meat and serve with chateau potatoes for authenticity. To ring the changes, you can serve Truffle Fries instead.

    Chateaubriand is a perfect roast for the French Christmas table.

    Chateaubriand
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    Chateaubriand
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    Servings Prep Time Cook Time
    3serves 10minutes 30minutes
    Servings Prep Time
    3serves 10minutes
    Cook Time
    30minutes
    Ingredients
    Ingredients
    Servings: serves Units:
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    Instructions
    1. Gather the ingredients.
    2. Preheat the oven to 190°C
    3. Melt the butter and olive oil together in a large skillet set over medium-high heat until the mixture turns a bit cloudy and bubbly.
    4. Season the beef with salt and pepper to taste.
    5. Place the meat in the pan and do not move it at all for at least 3 minutes. Using tongs, carefully turn the tenderloin on its side and brown it for 3 minutes. Repeat the same browning process on all exposed surfaces of the meat.
    6. Place the tenderloin on a rack in a roasting pan in the oven. Roast the beef 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well.
    7. Transfer the chateaubriand to a warmed serving platter, lightly tent it with a single layer of foil, and allow it to rest, untouched, for 15 minutes.
    8. While the tenderloin is resting, make the wine sauce. Sauté the chopped shallots in the leftover pan juices in the skillet until softened and translucent.
    9. Pour the wine into the skillet and bring the sauce to a boil, scraping up all the browned bits on the bottom of the pan.
    10. Continue boiling the sauce until it reduces by half.
    11. Add the demi-glace to the sauce and continue boiling the mixture until it becomes slightly thickened.
    12. Remove the sauce from the heat and stir in the tarragon and softened butter.
    13. Serve the chateaubriand, sliced on the diagonal, with the wine sauce and chateau potatoes or truffle fries.
    14. Enjoy!

    RECIPE NOTES & TIPS:

    • If you do not have demi-glace, though this will not be as good as one, you can reduce a can of top quality beef consomme by half and use as above.
    • Resting the Chateaubriand is paramount to creating the perfect slice. By cooking with time to rest the meat means juices are released (needed for the sauce) and the fibres in the meat relax thus making the eventual eating extremely tender.
    • If you have ever wondered whether Chateaubriand is a cut of beef or a recipe, check out which is correct here.
    Nutrition Facts
    Chateaubriand
    Amount Per Serving
    Calories 560 Calories from Fat 324
    % Daily Value*
    Total Fat 36g 55%
    Saturated Fat 15g 75%
    Cholesterol 166mg 55%
    Sodium 200mg 8%
    Total Carbohydrates 6g 2%
    Dietary Fiber 1g 4%
    Protein 45g 90%
    Calcium 4%
    * Percent Daily Values are based on a 2000 calorie diet.
    Mike Pirano, chef who is specialized in Italian cuisine. Throught his travels accros all regions of Italy he mastered vast viriety of pasta dishes. Besides his undisputed cooking skills, his sence of humor is something that gets us all going every single day. His love of football and wine is now well known, but exact ingrediens of his marinara sauce is something he will not share with anyone.

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