Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chateaubriand. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chateaubriand is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Chateaubriand is something that I have loved my whole life.
Kansas City Steak Company Has Your Favorite Cut Ready To Ship. 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 particular 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:
- Take 1 chateaubriand
- Get 3 sprigs of rosemary
- Get 3 tbsp cracked black peppercorns
- Get 2 tsp kosher salt
- Get 1/4 cup garlic
- Prepare 3 tbsp butter
- Get 1 tbsp olive oil
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. 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.
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. 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. Made from the softest piece of beef tenderloin, châteaubriand (alternative spelling: chateaubriand) is a true aristocrat of French cuisine.
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