Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, chateaubriand. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chateaubriand is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Chateaubriand is something that I’ve loved my entire life. They’re nice and they look wonderful.
Chateaubriand is a classic french dish. 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.
To begin with this recipe, we have to first prepare a few ingredients. You can have chateaubriand using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chateaubriand:
- Get 1 chateaubriand
- Prepare 3 sprigs of rosemary
- Prepare 3 tbsp cracked black peppercorns
- Make ready 2 tsp kosher salt
- Get 1/4 cup garlic
- Take 3 tbsp butter
- Make ready 1 tbsp olive oil
Chateaubriand is beef tenderloin cooked between two thin steaks which are then tossed for a tasty dish. Classically, Chateaubriand referred to a dish rather than to a cut of steak. 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.
Steps 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!
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. In an age when large numbers of intellectuals turned against the. 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.
So that is going to wrap this up with this special food chateaubriand recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
