Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chateaubriand. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chateaubriand is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chateaubriand is something which 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 get started with this particular recipe, we have to first prepare a few components. You can have chateaubriand using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chateaubriand:
- Take chateaubriand
- Make ready sprigs of rosemary
- Take cracked black peppercorns
- Get kosher salt
- Make ready garlic
- Get butter
- Get 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.
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!
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 it up with this special food chateaubriand recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
