Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chateaubriand. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Chateaubriand is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Chateaubriand is something which I’ve loved my entire life.
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.
To begin with this recipe, we have to first prepare a few components. You can cook chateaubriand using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chateaubriand:
- Take 1 chateaubriand
- Take 3 sprigs of rosemary
- Get 3 tbsp cracked black peppercorns
- Make ready 2 tsp kosher salt
- Make ready 1/4 cup garlic
- Take 3 tbsp butter
- Make ready 1 tbsp 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. Châteaubriand, the classic steak for two made from a center-cut filet, requires little dressing up.
Instructions to make Chateaubriand:
- 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!
Like most high-quality cuts, it's best cooked rare to medium. 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. This chateaubriand preparation uses an approximately four-inch section of beef tenderloin, which is the most tender cut of beef. Because it's so thick, the chateaubriand must be roasted carefully to ensure it is properly cooked, hence the technique described above. Descended from an old aristocratic family from Brittany, Chateaubriand was a royalist by political disposition.
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