Chateaubriand In A Brioche Crust Recipe 45 Food

ROASTED CHATEAUBRIAND WITH RED WINE-MUSHROOM REDUCTION AND POMMES PUREE

Steps:

• Boil the potatoes: Add the potatoes to a medium pot with the cream, garlic, butter and some kosher salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and gently simmer until the potatoes are easily pierced with a fork, about 25 minutes.
• Cook the chateaubriand: Preheat the oven to 350 degrees F. Let the beef rest at room temperature for 15 minutes, then season with salt and pepper. Heat the olive oil in a large, oven-safe skillet over high heat until it shimmers, about 2 minutes. Set the meat in the pan and sear it on all sides until browned, about 8 minutes total. Reduce the heat to low and add 2 tablespoons of the butter, the mushrooms, garlic and the thyme. Transfer the skillet to the oven and cook the roast until an instant-read thermometer inserted into the thickest part reads 125 to 130 degrees F., 6 to 8 minutes for medium-rare. Remove the skillet from the oven, transfer the roast to a cutting board, loosely tent with foil and let it rest for 10 minutes.
• Make the red wine reduction: Transfer the mushrooms to a bowl and pour off all but 1 tablespoon of the fat from the pan (discard the garlic and thyme). Set the skillet over medium-high heat, add the shallot and red wine, and cook, stirring to scrape up any browned bits from the bottom of the pan, until the pan is almost dry, about 2 minutes. Add the broth and cream, bring to a boil, and simmer until the sauce thickens, 3 to 5 minutes. Return the mushrooms to the pan, adjust the seasoning with salt and pepper, if needed.
• Make the pomme puree: Place a colander over a large bowl. Pour the hot potatoes into the colander. Shake the potatoes to drain off the excess liquid. Press the potatoes through a ricer (or mash them with a fork for a chunkier texture) and into a medium bowl, occasionally clearing the sides of the ricer with a spoon. Pour the reserved and still-hot cream over the potatoes in small increments, folding in to combine, until you get your desired consistency. Season with olive oil and a sprinkle of sea salt and serve immediately, or keep warm in a covered oven-safe casserole dish in a 250 degree F. oven.
• To serve, remove the twine from the roast and slice the roast crosswise into 2 equal portions. Sprinkle with salt and pepper. Spoon the potato puree onto 2 warm plates. Place a slice of chateaubriand on each plate and spoon the red wine-mushroom reduction over the top. Garnish with fresh thyme leaves and serve.

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

Steps:

• Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour.
• Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle.

CHATEAUBRIAND

Steps:

• Heat oven to 250 degrees. Stand meat on its wider-cut end on a solid work surface. Fold a kitchen towel lengthwise once or twice into a wide band, and drape it loosely around the upright meat like a scarf. Gather the ends of the towel, and twist to form a tight collar that will hold meat in a round shape during pounding; grasp securely in one hand. With the other hand, pound top of meat with a meat mallet until flattened into an oval steak about 2 inches thick and 5 to 7 inches wide.
• Heat a medium grill pan over high heat until it is very hot. Rub steak with oil, and season with salt and pepper.
• Place steak on grill pan at an angle to ridges, and cook until ridges leave clear marks, 2 1/2 to 3 minutes. Turn, maintaining same angle and repeat on second side. Turn again, rotating so visible grill marks are perpendicular to ridges. Cook until a crisscross is clearly marked, 2 1/2 to 3 minutes. Turn once more, maintaining same angle, and grill so second side has been on grill exactly as long as first side. Brown steak on outside edge, holding with tongs or propping against a potato, shifting meat so entire edge gets browned. Grill a total of 10 to 12 minutes, depending on thickness of steak and desired degree of doneness.
• Meat will be barely springy to the touch, indicating that it is still rare. Transfer to a small shallow roasting pan, and place pan in oven for 15 minutes. Remove to a cutting board; slice thin on a bias. Place on a warm serving platter, and pour pan juices over. Serve with bearnaise sauce on the side.

CHATEAUBRIAND IN A BRIOCHE CRUST RECIPE - (4/5)

Steps:

• First make the mushroom duxelle. Heat the butter in a frying pan over medium heat. Add the mushrooms and lemon juice and cook for a few minutes, until all the liquid has evaporated. Add the shallots and cook until softened, then add the cream and cook, stirring continuously, until it is all absorbed. Season to taste, transfer to a bowl, and let it cool, then refrigerate. To pre-cook the beef, preheat the oven to 400 degrees. Heat the clarified butter in a roasting pan. Season the beef with salt and pepper, put it in the roasting pan, and sear over a medium heat for 3 to 5 minutes, until golden brown all over. Put the pan in the oven and roast the beef for 7 minutes, turning it over halfway through. At this stage, the beef will be very rare. Take it out of the oven, place on a rack and let cool. Briefly blanch the spinach leaves, refresh them, and spread out to drain on a dish towel. To assemble, roll out the brioche dough on a lightly floured surface to a rectangle, roughly 10x14 inches and 1/8 inch thick. Lay 2 crepes slightly overlapping along the middle, letting them overhang the ends by about 2 inches. Cover with a few spinach leaves. Using a spoon, spread a 1/2 inch band of mushroom duxelle down the middle of the crepes. Put the cold fillet of beef on top and cover the whole surface, including the ends, with the remaining duxelle. Drape the rest of the spinach over the duxelle, then fold the crepes up over the beef, and cover it with the unused crepe (halved if necessary). The beef should now be snugly wrapped. Lightly brush the short ends of the brioche with egg wash. Fold one long side over the beef, brush with egg wash, then fold the other long side over the top. Roll out the brioche ends and trim to make 3-inch flaps. Brush lightly with egg wash and them up over the fillet. Hold a baking sheet at a 45 degree angle against the side of the brioche-wrapped beef, then tilt and invert the parcel onto the baking sheet with the seam underneath, refrigerate for 30 minutes.