Recipe: Perfect Chateaubriand

Chateaubriand. 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. Chateaubriand and wine sauce is a classic of the French kitchen.

Chateaubriand Watch this video to learn how to prepare Chateaubriand from a whole tenderloin. A chateaubriand is a filet mignon roast, simply put. Chateaubriand is also the most decadent, tender beef roast and is perfect for special occasions and holidays. You can have Chateaubriand using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chateaubriand

  1. Prepare 1 of chateaubriand.
  2. It’s 3 of sprigs of rosemary.
  3. It’s 3 tbsp of cracked black peppercorns.
  4. You need 2 tsp of kosher salt.
  5. You need 1/4 cup of garlic.
  6. It’s 3 tbsp of butter.
  7. Prepare 1 tbsp of olive oil.

This roast-size filet mignon designed to. Chateaubriand is a recipe for a small thick cut of beef located between the sirloins. Many mistakenly think that chateaubriand is an actual cut of beef, but the term only refers to the recipe. He is considered the founder of Romanticism in French.

Chateaubriand instructions

  1. Wrap chateaubriand tightly in clean towel..
  2. Pound with mallet. Preheat oven to 300 ° F..
  3. Make paste out of rosemary, garlic, salt, pepper and olive oil. I used a food processor to do this..
  4. Rub paste onto meat..
  5. Melt 1 tsp. Of olive oil and butter in oven – proof pan. I used a cast iron pan. Brown meat on both sides..
  6. Transfer pan to oven. Cook until internal temperature is 125°F. About 20 to 30 minutes..
  7. Let meat rest for 5 minutes..
  8. Pour butter in pan over meat..
  9. Meat should be rare, but if it is overdone it will still be good. Enjoy!.

Chateaubriand is a classic french dish. Do not be misled while you may or may not like the recipe it is not Chateaubriand. For the steak dish, see Chateaubriand (dish). The name is synonymous with luxury and haute cuisine. Contrary to popular belief Chateaubriand is not a cut of meat.