Hello everybody, welcome to my recipe site. Today I will show you a way to make a distinctive dish, Chateaubriand. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Chateaubriand Recipe. Chateaubriand is a classic french dish. Do not be misled while you may or may not like the recipe it is not Chateaubriand.
You can cook Chateaubriand using 7 ingredients and 9 steps. Here is how you cook it.
Ingredients of Chateaubriand
- It’s 1 of chateaubriand.
- It’s 3 of sprigs of rosemary.
- Take 3 tbsp of cracked black peppercorns.
- Make ready 2 tsp of kosher salt.
- Make ready 1/4 cup of garlic.
- Take 3 tbsp of butter.
- Prepare 1 tbsp of olive oil.
Chateaubriand is beef tenderloin cooked between two thin steaks which are then tossed for a tasty dish.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.Classically, Chateaubriand referred to a dish rather than to a cut of steak.
Chateaubriand instructions
- 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!.
While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific center cut of the tenderloin the Chateaubriand.Chateaubriand and wine sauce is a classic of the French kitchen.Delicious and decadent, use this staple on steaks, burgers, and more.
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.Made from the softest piece of beef tenderloin, châteaubriand (alternative spelling: chateaubriand) is a true aristocrat of French cuisine.Carefully seasoned and grilled meat is cut into slices and served with either chateaubriand or béarnaise sauce and potatoes, but the name chateaubriand may also refer to the above-mentioned piece of meat.Descended from an old aristocratic family from Brittany, Chateaubriand was a royalist by political disposition.
