Chateaubriand À La Yohann Food

CHATEAUBRIAND WITH COGNAC SAUCE

Steps:

• Cut 3/4-inch deep slits in meat; insert garlic slivers into slits.
• Preheat oven to 450°F degrees.
• In large skillet, heat oil and brown meat on all sides.
• Place meat on a rack in roasting pan; set skillet aside.
• Roast meat to desired doneness, about 40 minutes for medium-rare.
• To make sauce, melt 1-1/2 tbsp butter or margarine in reserved skillet; add shallots and sauté until softened.
• Stir in stock, scraping up brown bits.
• Bring to a boil and cook until reduced by half.
• Add cognac and boil one minute.
• Reduce heat to low and whisk in mustard, then butter, one piece at a time.
• Cook just until butter is melted.
• Stir in parsley and season to taste with salt and freshly ground black pepper.
• Carve meat into 1/2-inch slices and spoon sauce over; serve immediately with a variety of fresh garden vegetables and a good red wine.

CHATEAUBRIAND FOR TWO

Steps:

• Preheat oven to 400 degrees. Season tenderloin with Essence. Heat a large saute pan over high heat, add the oil and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare. Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped like footballs. Cook vegetables separately in small pots of salted water just until tender, drain and cool.
• Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes. Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings, to taste. Add vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over.
• Combine all ingredients thoroughly and store in an airtight jar or container.

THE CLASSIC FRENCH CHATEAUBRIAND

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Evenly season the beef with salt and pepper.
• Melt 2 tablespoons of the butter with the olive oil in a large skillet (preferably cast iron) set over medium-high heat until cloudy and bubbly.
• Place the seasoned meat in the pan and brown for 3 minutes without moving the meat. Using tongs, carefully turn the tenderloin on its side and brown for 3 minutes more. Repeat the same browning process on all exposed surfaces of the meat.
• Transfer the tenderloin to a rack placed in a roasting pan and put in the oven. (Set aside the skillet with any accumulated juices for making the sauce.) Roast the beef to your desired doneness, about 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well.
• Remove the meat from the oven and transfer to a warm serving platter. Lightly tent the meat with foil and let it rest for 15 minutes.
• While the tenderloin is resting, make the wine sauce. Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent.
• Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan.
• Continue boiling the sauce until it reduces by half.
• Add the demi-glace to the sauce and continue boiling the mixture until slightly thickened.
• Remove the sauce from the heat and stir in the remaining 1 tablespoon softened butter and tarragon. Taste and season with salt and black pepper as needed.
• Slice the meat on the diagonal and serve with the wine sauce. Enjoy.

CHATEAUBRIAND FOR TWO WITH LOBSTER TAILS, CHATEAU POTATOES, AND

Steps:

• TO PREPARE THE CHATEAU POTATOES:.
• Cut the potatoes about 3/4 inch wide by 3/4 inch deep and 1 inch long.
• Carve each piece into the shape of an olive (relatively uniform pieces will cook evenly).
• Melt the butter over medium-low heat in a large nonstick saute pan.
• Add the potatoes and saute for about 15 minutes, or until light golden brown and cooked through.
• Season with salt and pepper to taste, and toss with the parsley.
• Keep warm.
• TO PREPARE THE BEARNAISE SAUCE:.
• Combine the vinegar, wine, shallots, 2 teaspoons of the tarragon, and peppercorns in a small saucepan and bring to a boil.
• Lower the heat to a simmer and reduce the liquid by half.
• Let cool until lukewarm.
• Transfer to the top of a double boiler set over briskly simmering water, and add the egg yolks and lemon juice, whisking constantly until the mixture thickens to the consistency of heavy cream.
• Add the butter and whisk until the sauce thickens again.
• Season with salt and pepper and strain the sauce into a clean saucepan; thin with a little water if necessary.
• Keep warm, and just before serving, stir in the remaining tarragon and the chervil.
• TO PREPARE THE CHATEAUBRIAND:.
• Preheat the broiler.
• Season the steak with salt and pepper, and place in a shallow bowl.
• Combine 1 tablespoon of the olive oil with the garlic and spread over the entire steak.
• Heat the remaining 1 tablespoon on olive oil in a cast-iron skillet over medium-high heat.
• Sear the steak on all sides for about 4 minutes, or until browned.
• Transfer to the lowest rack of the broiler and broil for about 10 minutes longer for medium-rare or 12 minutes longer for medium.
• Remove from the broiler and let rest about 5 minutes before cutting.
• FOR THE LOBSTER:.
• Remove the shell from the lobster tail meat and season the lobster with salt and pepper.
• Combine the butter and garlic and spread on the lobster meat.
• Place the lobster on a broiler pan and broil on the lowest rack of the broiler for about 7 minutes, or until the lobster is just cooked through.
• TO SERVE:.
• Spoon about 2 tablespoons of bearnaise sauce onto the center of warm dinner plates and spread out to make a 3-inch circle.
• Cut the Chateaubriand in half and place it cut side down onto the béarnaise sauce.
• Place the lobster beside the Chateaubriand so that it curls around the steak.
• Arrange the potatoes on the other side of the steak.
• Spoon more béarnaise sauce over the steak and along the length of the lobster.
• Drizzle extra béarnaise around the edge of the plate, if desired.
• WINE RECOMMENDATION:.
• If you are looking for wines to match the food, try either a Sauvignon Blanc from California or a Pouilly Fume from the Loire Valley in France. If you prefer red wine, choose a West Coast Pinot Noir or a French Burgundy.

CHATEAUBRIAND A LA MAISON

Steps:

• Grill the steak to your desired doneness.
• Put butter, salt, white pepper, cayenne, mustard, chopped parsley, sherry and Worcestershire sauce into a pan and heat.
• When butter has fully melted and sauce has been stirred, add the steak, pour over with the cognac and flambe.
• When cognac has burned off, remove the steak and cut into 3 slices per steak. Keep warm.
• Mix ketchup and whipping cream then fold in to the sauce along with the sauteed mushrooms. Stir well and bring to just under a boil.
• Plate the steak and pour sauce over. Serve with French fried potatoes and peas.

CHATEAUBRIAND WITH BEARNAISE SAUCE AND CHATEAU POTATOES

Steps:

• Preheat the oven to 400 degrees F. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. Serve with potatoes and chateaubriand sauce
• For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.

CHATEAUBRIAND

Steps:

• Rub the tenderloin with butter all over.
• Use salt and pepper as desired.
• Put it under the broiler and broil for about 25 minutes for rare for a 4-6 pound roast.
• While the tenderloin is cooking, prepare the peppercorn sauce.
• We really enjoy this.
• And you do NOT want to ruin a tenderloin roast by overcooking it.