Chateaubriand. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Order Your Chateaubriand Steak Today & Save! Chateaubriand is a classic french dish.
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. 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. You can cook Chateaubriand using 7 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Chateaubriand
- Prepare 1 of chateaubriand.
- You need 3 of sprigs of rosemary.
- It’s 3 tbsp of cracked black peppercorns.
- You need 2 tsp of kosher salt.
- You need 1/4 cup of garlic.
- You need 3 tbsp of butter.
- It’s 1 tbsp of olive oil.
Chateaubriand is beef tenderloin cooked between two thin steaks which are then tossed for a tasty dish. Chateaubriand and wine sauce is a classic of the French kitchen. Delicious and decadent, use this staple on steaks, burgers, and more. Châteaubriand, the classic steak for two made from a center-cut filet, requires little dressing up.
- 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. 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. 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. Descended from an old aristocratic family from Brittany, Chateaubriand was a royalist by political disposition.